This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.

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Reviews (5)

45 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 29
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
08/03/2014
This recipe is missing instructions and has typos. This is disappointing coming form such a well respected resource as Martha Stewart. I would hope that someone on staff at least takes notice of the comments and catches the mistakes.
Rating: Unrated
08/03/2014
This recipe is missing instructions and has typos. This is disappointing coming form such a well respected resource as Martha Stewart. I would hope that someone on staff at least takes notice of the comments and catches the mistakes.
Rating: Unrated
08/03/2014
This recipe is missing instructions and has typos. This is disappointing coming form such a well respected resource as Martha Stewart. I would hope that someone on staff at least takes notice of the comments and catches the mistakes.
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Rating: Unrated
03/26/2013
Recipe is okay--as long as you can guess what the missing instructions are. IMOZ commented on the typos in October 2011 and no one has done anything about them. That tells me they don't care about people's comments. Let's see if there is any change in 2 years after my comment. LOL.
Rating: Unrated
10/01/2011
very tasty, quick and easy to make,, but recipe needs to be revisited (some typos)