Sauteed Zucchini and Arugula |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Zesty, with a pleasant tang. Ingredients:
4 zucchini, coarsely shredded (about 1 pound) |
2 tablespoons unsalted butter |
2 bunches arugula, finely shredded |
1 garlic clove, minced |
1 teaspoon grated lemon zest |
1 tablespoon fresh lemon juice |
salt |
fresh ground black pepper |
Directions:
1. Place the zucchini in a dry dish towel and wring out all the excess moisture; dry the squash carefully with a dry towel.
2. In a medium pan over medium heat, melt the butter; add in the zucchini; stir for 2 minutes.
3. Add in the arugula and continue stirring for another minute or two.
4. Add in the garlic, lemon zest, lemon juice, salt, and pepper; stir until combined.
5. Taste for seasoning and adjust; serve immediately.
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