Sauteed Zucchini
Yield
8 servingsPrep
45 minCook
20 minReady
70 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
zucchini
|
|
| 2 | teaspoons |
salt
|
|
| ½ | small |
onions
finely chopped |
|
| 4 | tablespoons |
butter
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | x |
salt
if needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
zucchini
|
|
| 1E+1 | ml |
salt
|
|
| 0.5 | small |
onions
finely chopped |
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
if needed |
*
|
Directions
Scrub zucchini and cut off ends.
Grate and put in colander.
Toss with 2 tespoons salt and let drain at least ½ hour.
When ready to cook, drain well in a paper towel to remove all liquid.
Melt butter in a large skillet.
Sauté onion over low heat until soft.
Raise heat to medium high and add zucchini.
Stir and toss constantly for 3 to 4 minutes, until cooked but still crisp.
Season with pepper, salt if needed, lemon juice and parsley.
Serve immediately.
