Zucchini is probably my very favorite vegetable. I love the variety of colors and shapes, and the gentle flavor. Zucchini is the green one, and Summer Squash is yellow in color. Also, I love the way they look when they are growing… those flowers… ah! I grew my own one year and loved heading to the garden first thing in the morning (in my dressing gown) to see how they’d grown through the night!
I love to sauté them with lemon zest and pepper… I feel it shows them off at their very best!
3 medium sized zucchinis and/or summer squash, sliced into 1/4 inch thick slivers. (If using smaller varieties of zucchini, then plan for one large handful of sliced zucchini per person)
2 tsp grass-fed butter
1 tsp olive oil
zest of 1 lemon
fresh cracked black pepper
1/4 tsp sea salt (celtic is my personal favorite)
Heat a large skillet on high for a couple of minutes, and then turn it down to medium high heat.
Melt the butter and olive oil in the skillet. I love to use the combo of olive oil and butter, the oil helps to keep the butter from burning.
Throw in your sliced Zucchini and give it a good stir so everything is well coated in the oils.
Allow it to sauté for about 5-7 minutes, stirring occasionally and making sure it doesn't burn. You might want to turn the heat down a bit at this point.
When it looks browned but the colors are still vivid ( you don't want to overcook this!), turn the heat off and grate the zest of 1 lemon directly onto the zucchini.
Finish with the Sea Salt and Pepper, then serve.