PARM ZUCCHINI SLICES

An old saying, but true—teach a man to fish and you feed his family for life.  But teach a woman to garden, and the whole neighborhood gets zucchini.  Here’s a quick, sure way to get some of it to disappear in a hurry!  Use a big, flat skillet for best results. 

• 2-3 small to medium zucchini, sliced about ¼”
• 1-2 tblsp butter
• 3 cloves garlic, finely minced
• Juice from ½ lemon
• Salt and pepper
• ¼ cup parmesan cheese, finely grated

Melt butter—add garlic for about 30 seconds, then add zucchini.  Cook on medium, stirring and turning, until zucchini starts to brown.  Don’t overcook.  Season with salt and pepper and squeeze lemon juice over all.  Stir, then add Parmesan cheese until it melts into zucchini.  Slide on to warm platter. 

The Kitchen Hive