This fast-and-fresh side dish is courtesy of Judy Harris of Brainerd, Minnesota.
- 3 small zucchini (1 pound)
- 1 teaspoon olive oil
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon grated Parmesan cheese
- Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon peel, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately. Yield: 2 servings.
Originally published as Parmesan Zucchini Spears in Light & Tasty June/July 2005, p45
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