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
1 T olive oil
2 medium zucchini
finely grated zest of one half lemon
salt and freshly ground pepper
2 T thinly sliced basil
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.