Sunday, February 24, 2013

Pan Fried Zucchini with Lemon and Parmesan

I was reading something earlier today about the foods people most often cook wrong, and one of the main ones was vegetables. So many people just boil or steam the heck out of every vegetable they prepare, and end up with a discolored mush. No wonder there are so many kids that hate vegetables! Most vegetables don't need more than a few minutes of steaming, and there are so many other ways of preparing them. One of my favorites is pan frying, especially with zucchini.
I needed a side dish for macaroni and cheese tonight, so I made this. It's simple, but fresh and delicious, and it practically melts in your mouth. It's a snap to prepare, as well, and I was able to make it while my macaroni and cheese was in the oven.
First you cut up your zucchini into 1/4 inch rounds, and then sprinkle with salt and pepper.
Heat some olive oil in a large skillet, and then place the zucchini into the pan in a single layer.
Cook for five minutes on each side, or until nicely browned on each side. Remove from the pan.
Sprinkle with lemon juice and Parmesan cheese, and serve!
Yummy! Make sure to cook in one layer, because otherwise they won't brown properly. I cooked mine in two batches.
Here's the recipe:
Pan Fried Zucchini with Lemon and Parmesan
Ingredients:
4 small zucchini or 2 large zucchini (cut in 1/4 inch rounds)
Salt and pepper
3-4 T olive oil
Juice from 1/2 lemon
2 T Parmesan cheese (grated)

Instructions:
  1. Generously sprinkle both sides of the zucchini slices with salt and pepper. Set aside.
  2. Heat a large skillet over medium choice. When the skillet is hot, add half the olive oil.
  3. Place half of the zucchini in the pan, making sure the slices do not overlap. Cook for 5 minutes or until the bottoms of the slices are nicely browned. Flip the slices over and cook for until the other side is browned. Remove from skillet and repeat with remaining zucchini.
  4. Transfer the cooked zucchini slices to a plate. Sprinkle with lemon juice and Parmesan cheese.
  5. Eat.
Source: Lana's Cooking

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