Seriously Simple: Zucchini two ways
Diane Rossen Worthington, Tribune Content Agency
on
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Salt
Freshly ground black pepper
1. Place the zucchini in a dry dish towel and wring out all the excess moisture. Dry the squash carefully with a dry dish towel.
2. In a medium saute pan melt the butter over medium heat.
3. Add the zucchini and stir for about 3 minutes, or until the squash is lightly browned. Add the arugula and continue stirring another minute or two. Add the garlic, lemon zest, lemon juice, salt, and pepper. Stir until combined. Taste for seasoning. Serve immediately.
Zucchini Bread
Makes 1 (9-inch by 5-inch loaf)
Baking spray
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