mercoledì 14 maggio 2008

Zucchini with Lemon

Well you must all know by now that I am a huge fan of zucchini, and nothing makes me want to try some great new zucchini recipes more than an abundance of wonderful warm sunshine outside and fresh zucchini available at the market. Did you know zucchinis are very low in calories because they are made up of about 95% water? About 26 calories per cup, raw, and 36 calories per cup, cooked. That means they’re great for the summer waistline as well as the summer tastebuds!
Try this simple zucchini recipe at your next outdoor barbeque. It goes great with many different dishes, and can be served as a side dish or even as a main dish.
Zucchini with Lemon
Serves 6

6 medium zucchini
3 tablespoons olive oil
salt and pepper to taste
1 lemon, cut into wedges

1. Slice zucchini into small (1/2”) rectangular chunks. Boil for 10 minutes in lightly salted water.

2. Heat oil in a skillet; add zucchini and toss to coat completely with oil. Add salt and pepper to taste. Saute for 5 minutes, stirring frequently.

3. Lightly squeeze the lemon wedges over zucchini to zest with the juice, and enjoy!

If you’re feeling adventurous, and really want to show off your grilling skills, try grilling zucchini slices right on the grill, and melt some mozzarella cheese on top. The zucchini will be delightfully tender and flavorful, and is a great accompaniment to grilled steak or seafood.

Post a comment, and share with us some of your own great zucchini recipes. And, as always, don’t forget to check back here soon for Maria Liberati’s newest book, The Italian Kitchen!

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