Lemon garlic zucchini recipe--a family classic!

Zucchini has been one of my favorite vegetables for a long, long time. I like it grilled, sautéed, spiralized into noodles, added to soups... but sometimes I blank on an easy way to cook it.

So last week husband took over the dinner preparations and made his mom's classic zucchini recipe. Her garden produces tons of zucchini around this time of year, and I'm pretty sure she always makes it exactly the same way.

So over the long weekend (Labor Day, then my birthday yesterday!) when all of us were up visiting husband's grandparents, his mom gave me her recipe and I want to share it with you!

It's SO simple, super fast (I used to overcook zucchini, but the texture is great when cooked this way), and real food/Paleo-friendly so everyone can enjoy it.

Lemon garlic zucchini recipe

Ingredients:

  • 2 medium zucchini
  • 2 tbsp unsalted grassfed butter
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • generous sprinkle pepper
  • 1/2 tbsp lemon juice

    Instructions:


    1. Chop zucchini into smallish quarter slices.
    2. Melt butter in a large sauté pan on high heat.
    3. Reduce to medium-high; add zucchini and dry spices. Stir and flip zucchini pieces to get them browning on all sides. 
    4. Once zucchini are softened, add lemon juice.


    Serve hot!!

    We made a double batch to serve the whole family. Had to make it in batches in the pan since you need surface area for all the pieces.


    I know it seems simple, but when you have a ton of zucchini on-hand and need a quick and easy vegetable side dish, you seriously can't beat this!

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