| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
SMALL ZUCCHINI |
| 2 |
tb |
OLIVE OIL |
| 1 |
ds |
SALT |
| 1 |
ds |
PEPPER (BLACK, GROUND) |
| 1/8 |
ts |
RED PEPPER FLAKES |
| 2 |
tb |
LEMON JUICE |
| 2 |
tb |
FINELY CHOPPED PARSLEY |
INSTRUCTIONS
TRIM ENDS OFF ZUCCHINI AND CUT THEM INTO 1/8" SLICES. HEAT OIL IN SKILLET
OVER MEDIUM HIGH HEAT, ADD ZUCCHINI, SALT, AND PEPPER (BLACK PEPPER). COOK
SHAKING AND TOSSING UNTIL IT STARTS TO TAKE COLOR. ADD PEPPER FLAKES AND
LEMON JUICE AND COVER SKILLET. COOK ABOUT 2 MINUTES MORE. DO NOT OVER COOK.
SERVE SPRINKLED WITH PARSLEY FLAKES.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Mar
22, 1998
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