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| Zucchini with Lemon and Mint June, 2007 Serves 6 / Light and tangy, this meza recipe is extremely easy to make and bursts with the flavor of its fresh ingredients. Prep Time: 5 Minutes Cooking Time: 10 Minutes 1 pound organic zucchini, sliced into 1/4-inch-thick disks 2 tablespoons extra-virgin olive oil 1/3 cup fresh-squeezed lemon juice Sea salt to taste 1 teaspoon sugar 1 bunch fresh mint 1. Sauté zucchini in olive oil until golden. Place on paper towel to drain oil. 2. While zucchini is still hot, pour into a bowl and add lemon, salt and sugar. Mix together and adjust seasonings as needed. 3. Chop fresh mint while zucchini cools to preserve the mint's aromatic freshness. Add to mixture and serve. Calories 55,Fat 2,Perfat 28,Cholesterol 0,Carbo 10,Protein 1 |