This is a very simple way to cook zucchini that has a pretty presentation. I originally tried this over 15 years ago from Rozanne Gold's Recipes 1-2-3, and as far as I can remember this is faithful to the recipe in the book. I served this with a pound of pasta cooked and mixed with a cup of grated parmesan and 2 cups of stem pesto. Both kids ate it without complaining.
3 tablespoons butter
3 zucchini sliced into circles
1 or 2 lemons sliced into circles
salt and pepper
Melt the butter in a nonstick skillet over medium heat. Put the zucchini down in the hot butter in one layer. Season them lightly with salt and pepper. When the zucchini have browned nicely, flip them over. The ones in the center of the pan will cook first, so you may have to do some shuffling. Once they have cooked through and both sides are browned, carefully remove the zucchini and put the lemon slices in. Use the back of a spoon to press the juice out a little. You may have to turn the heat down a little at this point if you hear the lemon juice sizzle too hard. Now pour the lemons and butter over the zucchini. Add salt and pepper if it needs it.
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