|
| Home
-> [Fruits, Lemon, Salads, Vegetables, Zucchini] -> [Zucchini and lemon salad Recipe] |
| |
| |
Zucchini and lemon salad
|
| Artist: |
_ |
| Categories: |
Fruits, Lemon, Salads, Vegetables, Zucchini |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| tbsp | Butter | | 1
| tbsp | Olive oil | | 3
| med | Zucchini, sliced thin (1 lb) | | 1
| | Red bell pepper, thin strips | | 1
| small | Onion, halved, sliced thin | | 1
| | Garlic clove, minced | | 1
| large | Tomato, peeled, seeded, cut | | | Into thin wedges | | | Pn Oregano | | 1/4
| cup | Parsley, chopped | | 1
| small | Lemon, peeled, seeded and cut | | | Into paper thin slices | | 1
| tbsp | Red wine vinegar | | | Salt & freshly grnd pepper |
|
Procedures:
| 1 | Melt 1 tbl of the butter in the oil in a large heavy skillet over medium heat. | | 2 | Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. | | 3 | Transfer to a large bowl. | | 4 | Add 1 tbl butter to the skillet. | | 5 | Add the red pepper. | | 6 | Cook over medium-low heat until almost tender, about 5 minutes. | | 7 | Add this to the zucchini. | | 8 | Add the remaining 1 tbl butter to the skillet. | | 9 | Add the onion; cook over medium-low heat for 1 minute. | | 10 | Add the garlic; cook 5 minutes. | | 11 | Add this to the zucchini mixture. | | 12 | Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. | | 13 | Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. | | 14 | Let stand, covered, 1 hour. | | 15 | Add salt and pepper to taste before serving |
|
|
|
| |
| |
| |
|
|
|
|
|
|