Parmesan Zucchini Spears Recipe #122893
Delicious side dish, perfect for summer when the zukes are coming in! Recipe is from Light and Tasty’s June/July 2005 issue.
by A Messy Cook
20 min | 10 min prep
SERVES 3
- 3 small zucchini (1 lb.)
- 1 teaspoon olive oil
- 1/2 teaspoon lemon zest
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon parmesan cheese
- Cut zucchini into quarters lengthwise, then cut in half crosswise.
- In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
- Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
- Remove from heat, sprinkle with cheese, and serve immediately.
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5 stars