I just cooked this recipe tonight for an extra side-dish, fast, tasty and easy for supper. Wash zucchini squash. Cut off the ends. Slice lengthwise in half (and if a big zucchini, slice it again into quarters). Then slice across into bite sized pieces about 1/8″ thick.
Heat skillet over medium high heat, with a little butter and olive oil, until butter’s melted. Spread it around the pan to coat. Add the zucchini slices and season with lemon pepper. Toss in the melted butter/oil mixture. Cook until they’re at the tenderness you like, stirring periodically.
That’s it! Doesn’t get much easier than that! Enjoy!!
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Also, fresher is always better… better taste, and higher nutritional content. To learn more about how to grow your own produce to use in these (or your own) garden recipes, see also: