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)

Directions

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.