Quickly browned zucchini with garlic and lemon.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 medium zucchini, cut into 1 cm half-moons
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp salt
- Black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Method
- Heat a wide frying pan over medium-high heat. Add oil.
- Cook zucchini in two batches so it browns rather than steams, about 3–4 minutes per side.
- Return all zucchini to the pan, lower heat and add garlic for 30 seconds.
- Season and finish with lemon and parsley.