Skillet squash
Recipe by Courtney Glantz
3 tablespoons unsalted butter
2 cloves garlic, minced
4 zucchinis, thinly sliced to 1/2-inch thick rounds
1/2 teaspoon dried thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan
2 tablespoons freshly squeezed lemon juice, or more, to taste
1. Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
2. Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
3. Serve immediately, sprinkled with Parmesan and lemon juice.
4. (The skillet sat in my oven for about 20 minutes and I gave it a little more fresh parmesan and thyme before I set on the table. I went light on the lemon juice.)
side dishes February 24, 2016 19:16
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