Sauteed Zucchini with Garlic and Lemon
Cookbook
Page 422
Cuisine: North American
Course: Sides
Reviews
1 reviews,
average rating 3.0 / 5
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This was a quick way to use up some leftover zucchini. I diced the zucchini and used fresh mint and dried dill for the herbs. I thought that the final product could have used a little bit of a flavor kick--perhaps a bit of lemon juice would have added a nice kick.