Shredded Zucchini Saute
|Young zucchini||8 Medium, unpeeled (Use Tender Young Variety)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Fresh lemon juice||1⁄2 Teaspoon|
|Chopped parsley||1 1⁄2 Tablespoon|
Remove tips from the zucchini and shred coarsely.
You should have about 4 cups.
Heat oil in heavy saucepan and drop in zucchini and garlic.
Stir-fry over low heat until zucchini is coated with oil.
Cover and cook, shaking pan and stirring zucchini frequently, until tender but still a bit crunchy, 3 to 5 minutes.
Season with fresh lemon juice and salt to taste, and a spoonful of chopped parsley.
Serve at once.