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Sautéed Zucchini with Garlic and Lemon
Nb persons: 4
Yield:
Preparation time:
Total time: 20 minutes
Source: Deliciously Organic
5 medium | zucchini, ends trimmed |
1 1/2 teaspoons | Celtic sea salt |
1 tablespoon | coconut oil |
2 cloves | garlic, minced |
1 – 2 teaspoons | fresh lemon juice |
Sea salt | |
freshly ground black pepper |
Helpful Tip: After you soak the zucchini the rest of the recipe takes less than 5 minutes.
Shred zucchini on large holes of a box grater. Toss zucchini with 1 1/2 teaspoons sea salt and pour into a colander. Let sit for 10 minutes.
Lay a clean dish towel on the counter and pour zucchini on top. Fold towel over zucchini and wring out any excess moisture.
Heat 1 tablespoon coconut oil in a 12-inch skillet over medium-high heat until oil is shimmering, but not smoking.
Add zucchini and spread out evenly in pan. Cook without stirring for about 2 minutes, or until the bottom layer begins to brown.
Add garlic and stir zucchini and then cook “new” layer until it browns, another 2 minutes.
Take off heat, add lemon juice and season with salt and pepper. Serve immediately.
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