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Lemony Zucchini with Basil
© Michael Turek

Lemony Zucchini with Basil

  • SERVINGS: 10
  1. 2 tablespoons extra-virgin olive oil
  2. 4 medium zucchini, sliced in long thin strips with a vegetable peeler
  3. Finely grated zest of 1 lemon
  4. Salt and freshly ground pepper
  5. 1/4 cup thinly sliced basil
  1. In a nonstick skillet, heat the oil. Add the zucchini and cook over high heat, tossing, until just tender, 2 minutes; remove from the heat. Sprinkle the zucchini with the lemon zest, season with salt and pepper and transfer to a bowl. Scatter the basil on top and serve.
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