Zucchini with Lemon and Parmesan
Makes: 2 servings


  • 1 lb. Zucchini (small)
  • 1/2 tsp. Olive oil
  • 1/2 tsp. Grated lemon peel
  • 1 Tbsp. Parmesan cheese
  • Freshly ground pepper

Preparation Instructions

Cut 1 pound small zucchini into quarters lengthwise, then a half crosswise. In 10-inch skillet heat 1/2 teaspoon olive oil over medium-high heat. Add zucchini and 1/2 teaspoon grated lemon peel; cook stirring frequently, until zucchini is lightly browned and tender-crisp, about 3 minutes. Toss with 1 tablespoon freshly grated Parmesan cheese and freshly ground pepper to taste.

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