Zucchini with Lemon & Cheese
From Ruth Gaus
Ingredients
Instructions
  1. Wash zucchini very carefully and do not peel. Cut into very thin slices so that it will cook quickly. A very large zucchini is liable to be tough and should be grated, not sliced. You should have approximately 2 cups of zucchini, but a little more won’t hurt.
  2. In a large skillet, melt the butter and saute the onion or scallions in it until they are transparent and beginning to turn a little golden.
  3. Add the zucchini and saute until the zucchini is tender and translucent, about 15-20 minutes. Season with salt and pepper, sprinkle with lemon juice and top wit the grated cheese.