Zucchini with Garlic and Lemon

Local zucchini from down the road, almost as good as growing my own. Even better, another zucchini preparation my 7 year old really likes.

Just a note – It is always strange to see the pictures in my glass bowl, feels like the food is suspended in air.

This is a really simple preparation I got from The Sephardic Table by Pamela Grau Twena. Just sauteed zucchini and garlic, topped with lemon juice and parsley (from my garden). I paired it with Tilapia with Bruschetta Topping and some quinoa.  They went perfectly together.

Zucchini with Garlic and Lemon

by Pamela Grau Twena

1 lb zucchini, thinly sliced (locally grown)

Kosher salt

3 Tbsp olive oil

2 garlic cloves, minced

Juice from 1 lemon

Freshly ground black pepper

1/4 cup finely chopped fresh parsley (from the garden)


Sprinkle the zucchini slices lightly with salt and set in a colander in the sink to drain for 20 minutes. Squeeze out the excess water.

Heat the olive oil in a non-stick (I used cast iron) pan over medium-high heat and add the garlic and zucchini.  Saute until the zucchini slices are golden and still somewhat firm.

Transfer with a slotted spoon to a large bowl.

Sprinkle with lemon juice, pepper (salt if needed) and parsley.

Serve hot or cold. Enjoy!

Serves 4.



One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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