Zucchini with Lemon
Ingredients
6 medium zucchini
3 tablespoons olive oil
salt and pepper
juice of one large lemon
Method
Slice zucchini into rectangular blocks (not too fine)
Parboil for approx 10 minutes in salted water
Place in a pan with oil, salt, pepper, and lemon juice
Cook about 5 minutes, stirring frequently
The oil should emulsify and coat the zucchini
Can be served as an accompaniment to a veal schnitzel or as part of a selection of antipasti caldi
Zucchini Preserve.
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