Zucchini with Scallions
Adapted from Deborah Madison’s Vegetarian Cooking For Everyone
Ingredients:
- 1 pound small zucchini (that’s the amount in the basket this week)
- 1 tablespoon olive oil, butter, or a mix
- 4 scallions, including some of the greens, thinly sliced
Make It:
Halve the zucchini lengthwise or slice ½ inch thick. Heat the oil in a wide skillet, add the zukes, saute over high heat until lightly colored around the edges, about 3 minutes. Add scallions and 2 tablespoons water, then lower the heat, cover, and cook till zucchini is tender. Season with salt and pepper.
