Zucchini with Zip

comments (5) May 19th, 2008

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Click To Enlarge Photo: Scott Phillips

1 Tbs. olive oil
2 cups julienned carrot
4 cups julienned green zucchini
4 scallions, thinly sliced on the diagonal
Freshly ground black pepper
2 Tbs. fresh lemon juice
1/2 cup minced fresh mint

4 servings

Mint and lemon juice add zest to this simple sauté. A proper julienne cut results in pieces the size of a small wooden matchstick, about 1-1/2 inches long and 1⁄8 inch thick.

Add the oil to a skillet or sauté pan over medium-high heat. Sauté the carrot for 2 to 3 minutes, until almost tender. Add the zucchini and scallion and continue to sauté for 2 to 4 minutes longer. Grind in black pepper to taste and remove the pan from the heat. Add the lemon juice, mint, and salt to taste. Serve immediately.

Recipe by Susan Jane Cheney
August 2000
from issue #28

posted in: squash, side dish

Comments (5)

rosiehundson writes: Great Post
Posted: 7:05 am on September 21st
mavistaylor writes: Brilliant
Posted: 2:27 am on September 19th
aliceyoung writes: colorful and delicious
Posted: 4:33 am on September 9th
donaldtrex writes: Amazing
Posted: 7:20 am on May 19th
Danielrogers writes: Thumbs up very nice
Posted: 12:31 am on February 20th
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