Zucchini with Garlic and Lemon | America's Test Kitchen

Name: Zucchini with Garlic and Lemon | America's Test Kitchen
Ingredients: 2 slices white sandwich bread, torn into quarters; 2 tablespoons unsalted butter; 5 medium zucchini (about 8 ounces each), ends trimmed; Table salt; 1 small clove garlic, minced or pressed through a garlic press (about 1/2 teaspoon); 1 tablespoon extra-virgin olive oil, plus 1 teaspoon, plus extra for serving, if desired; 1 - 2 teaspoons fresh lemon juice from 1 lemon; Ground black pepper

www.americastestkitchen.com

This summertime staple cooks up soggy and bland in the skillet. Could we bail it out?

Keywords

Side Dishes
Vegetables

View Original

Share this recipe:

Ingredients

2 slices white sandwich bread, torn into quarters
2 tablespoons unsalted butter
5 medium zucchini (about 8 ounces each), ends trimmed
Table salt
1 small clove garlic, minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon extra-virgin olive oil, plus 1 teaspoon, plus extra for serving, if desired
1 - 2 teaspoons fresh lemon juice from 1 lemon
Ground black pepper