Recipe (click to expand)
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 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.