Lemony Zucchini with Basil

We're always on the hunt for new, easy and light zucchini dishes.  This year, unfortunately, we didn't get much zucchini from our CSA and we didn't get any planted.  So, having a lovely zucchini was a treat.  I know, not something you normally hear from someone who gardens AND belongs to a CSA!!  Lemony zucchini with basil was in the October Food and Wine that I've been blogging about.  Remember when I started this project and said one of the misconceptions about Food and Wine is that their recipes are all complicated and have weird ingredients?  This recipe is proof positive that they've got some wonderful and very easy recipes. 

What did we think?  We loved it!  This would go with so many entrees.  The flavor was so fresh and the dish was so light.  Just about perfect!

Lemony Zucchini with Basil

serves 4

Ingredients:

1 T olive oil

2 medium zucchini

finely grated zest of one half lemon

salt and freshly ground pepper

2 T thinly sliced basil

Directions:

Using a vegetable peeler, slice the zucchini into long, thin strips

Zest the lemon

Heat the oil and add the zucchini.  Cook until it's just tender, using high heat.  Remove the skillet and toss the zucchini with the lemon zest, salt and pepper.

Serve the zucchini with the basil scattered on top

adapted from Food and Wine

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This post is part of a series featuring recipes from the FOOD and WINE archive. As a FOOD and WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD and WINE. I received a subscription to FOOD and WINE for my participation.