It was Maria's staff meeting night, so we heated up some leftover BBQ'd chicken from Sunday, along with some box noodles (Pasta-Roni white cheddar and broccoli, my weakness, and not all that bad for you, either) and some fresh-off-the-stove dilled lemon zucchini.
The zucchini is a recipe I've had for years, and seriously, you cannot go wrong.
Two zucchini, sliced in spears
Two tbsp EVOO
One handful dried dill
Half a lemon, split
Zucchini, like beer, is proof that God loves us and wants us to be happy. It's plentiful, versatile, and SO easy to cook.
Warm the oil in a big saute pan
Throw in the zucchini spears.
Dust with half the dill. Stir.
Give it 2 minutes.
Flip the zucchini.
Dust with the rest of the dill.
Give it 2 more minutes, then turn off the heat and squeeze the lemon quarters over it. Serve ASAP.
Note - don't squeeze the lemon till you're just about ready to eat. It gets bitter if it's on the heat too long.
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