This is a simple preparation that is delicious, easy, and healthy, perfect for a weeknight vegetarian dish.
Sliced onion
Sliced zucchini
Sauteeing the garlic
Fresh herbs from the garden
Zucchini in the pan
Getting the color
Chopped herbs with the lemon zest
Finishing up
Ingredients:
2 tablespoons olive oil
2-3 garlic cloves, peeled and smashed
1 yellow onion, halved and sliced very thinly into half-moons
3-4 zucchinis, sliced into rings
1 tablespoon grated lemon zest
2 tablespoons chopped fresh herbs - i.e. oregano, basil, thyme
Salt
Fresh-cracked black pepper
Directions:
Heat the oil in a large skillet over medium heat then add the garlic to color a bit. Add the sliced onion and cook until soft and translucent. Raising the heat, add the zucchini slices and allow to cook until quite soft and well colored, about 10 minutes or so. Just before it's done, sprinkle the lemon zest on it, add the herbs, salt, and stir throughly to combine before removing from the heat.
Easy, huh?
We served it here with leftovers from a pasta dish earlier in the week.
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