Parmesan Lemon Zucchini

I came across this recipe on facebook today.  My good friend Lisa posted it and it immediately caught my eye as the summer squash from Owl Pine Farm has been delicious and plentiful lately! 

I stayed 100% true to the original recipe from www.damndelicious.net.  No changes here!  And the outcome was fantastic!   Fresh, flavorful, and super effortless.  More summer squash recipes coming today!

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 4 zucchinis, thinly sliced to 1/2-inch thick rounds
• 1/2 teaspoon dried thyme
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan
• 2 tablespoons freshly squeezed lemon juice, or more, to taste

Instructions

• Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
• Serve immediately, sprinkled with Parmesan and lemon juice.