Parmesan Zucchini Spears
- 3 small zucchini (1 pound)
- 1 tsp. olive oil
- 1/2 tsp. grated lemon peel
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. grated parmesan cheese
Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon peel, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.
Source: A friend, Maureen
By Raymonde from North Bay, Ontario
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