Sautéed Zucchini with Garlic and Lemon
After you soak the zucchini the rest of the recipe takes less than 5 minutes.
Adapted from Perfect Vegetables.
Ingredients
- 5 medium zucchini, ends trimmed
- 2 cloves garlic, minced
- 1 tablespoon ghee
- 1 - 2 teaspoons fresh lemon juice
- Sea salt and freshly ground black pepper
Instructions
- Shred the zucchini with a box grater. Toss the zucchini with 1 1/2 teaspoons sea salt and pour the mixture into a colander. Let the zucchini sit for 10 minutes. Lay a clean dish towel on the counter and pour the zucchini on top. Fold the towel over zucchini and wring out any excess moisture.
- Heat the ghee in a 12-inch skillet over medium-high heat until oil is shimmering, but not smoking. Add the zucchini and spread it out evenly in the pan. Cook without stirring for about 2 minutes, or until bottom layer begins to brown. Add the garlic and stir zucchini and then cook “new” layer until it browns, another 2 minutes. Take off the heat and add the lemon juice and season with salt and pepper. Serve immediately.
Nutrition
- Serving Size: Serves 4