Zucchini with Lemon and Parmesan

This recipe was one of Gene’s favorite ways to have this vegetable.  Very simple…

  • zucchini, sliced
  • fresh Parmesan cheese, grated
  • fresh lemon juice

In a little oil/butter saute the zucchini, in a single layer,  until tender and the slices are golden brown on both sides and almost caramelized, about 20 minutes.   Do not overcrowd the skillet or the zucchini will steam and not brown.  Squeeze  fresh lemon juice over all, sprinkle with  Parmesan cheese and cook until the cheese melts.

2 thoughts on “Zucchini with Lemon and Parmesan

  1. This looks simple and delicious! I have a big cast iron griddle (goes across two burners) that I could make heaps of zucchini on…


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