| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Mimi |
8 |
Servings |
INGREDIENTS
|
|
EVA ESTES BXGT29B |
| 2 |
lb |
Zucchini |
| 2 |
ts |
Salt |
| 1/2 |
sm |
Onion; finely chopped |
| 4 |
tb |
Butter |
|
|
Freshly ground pepper |
| 2 |
tb |
Lemon juice |
| 3 |
tb |
Parsley; chopped |
|
|
Salt; if needed |
INSTRUCTIONS
Scrub zucchini and cut off ends. Grate and put in colander. Toss with
2 tsp salt and let drain at least 1/2 hour. When ready to cook, drain well
in a paper towel to remove all liquid. Melt butter in a large skillet.
Saute onion over low heat until soft. Raise heat to medium high and add
zucchini. Stir and toss constantly for 3-4 minutes, until cooked but still
crisp. Season with pepper, salt if needed, lemon juice and parsley. Serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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