Aren't we always looking for a new zucchini dish this time of year? Well, here's one that I thought was pretty good, but it made Doug shiver when he tasted it. Turns out he wasn't expecting to taste lemon. After all, zucchini is rather bland. I would probably suggest using 2 tbsp. lemon juice instead of 3 (the recipe says 2 or 3). Doug also said, "Don't bother putting 'good' or 'very good' by this one." Guess that was pretty clear! Try at your own risk; but if you warn them first, they might actually like it!
EVERGREEN ZUCCHINI SQUASH
Wash & slice in 1/4" slices. Bring 3/4" water to boil in sauce pan with 1 tbsp. salt. Cover & cook till tender but crisp. Meanwhile heat ¼ cup butter, 2 tbsp. minced onion, 1/2 tsp. fresh grated lemon peel, 2 to 3 tbsp. fresh lemon juice. Pour over drained squash. Add & toss lightly 1 cup snipped fresh parsley.
I didn't have fresh parsley, so I used a tablespoon or so of dried parsley flakes. And I probably cooked it too long. There's a fine line between tender and mushy.
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