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Recetas en Espanol
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Sautéed Lemon and Zucchini Salad

Serving Size: 4 to 6
 

Ingredients

  • 1 lb. medium zucchini, cut diagonally 1/3-inch thick
  • Salt
  • About 1/3 cup Borges Extra Virgin Olive Oil
  • 2 thin-skinned lemons, thinly sliced
  • Freshly ground pepper
  • 1 Tbs. chopped fresh basil

Cooking Instructions

Sprinkle zucchini slices liberally with salt and place in a colander. Let stand 1 hour. Rinse well and pat dry.

Fill a large skillet with olive oil to a depth of about 1/16 inch and set over high heat.

Working in 2 to 3 batches, add zucchini and sauté until golden, turning once, about 4 minutes total. Drain on paper towels.

Working in 2 batches, add the lemon slices to the hot oil (be careful as oil will splatter) and sauté until golden, turning once. Drain on paper towels. 

In a large bowl, combine the zucchini and lemon slices.
 
Let the oil cool slightly, then strain through a sieve over the slices. Let stand at room temperature for 1 hour. Season to taste with salt and pepper.
 
Using a slotted spoon, transfer to a serving dish and sprinkle with basil.
 
 
This recipe provided by Borges
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