Zucchini & Lemon Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
EVA ESTES BXGT29B,
3 tbsp: Butter,
1 tbsp: Olive oil,
3 medium: Zucchini, sliced thin (1 lb)
1: Red bell pepper, thin strips
1 small: Onion, halved, sliced thin
1: Garlic clove, minced
1 large: Tomato, peeled,seeded,cut
Into thin wedges,
pn Oregano,
1/4 cup: Parsley, chopped
1 small: Lemon, peeled, seeded and cut
Into paper thin slices,
1 tbsp: Red wine vinegar,
Salt & freshly grnd pepper,
Directions:
Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.
Source from luhu.jp
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.
Source from luhu.jp