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Zucchini with Herb Lemon Sauce
Ingredients
| 500 g | zucchini, cut into thin strips |
| 1 medium | onion, sliced |
| 2 tbsp | vegetable oil |
| 1 tbsp | cornstarch |
| 240 ml | milk |
| 2 tbsp | butter |
| 2 tbsp | lemon juice |
| 1 tbsp | fresh parsley, chopped |
| salt and pepper, to taste |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Sauté the zucchini and onion in oil in a large skillet, 5 minutes or until tender. Set aside.
Combine the cornstarch and milk in a small saucepan, and beat using a wire whisk, until well blended.
Add butter, cover and bring to a boil. Uncover and boil for another minute, stirring constantly.
Remove from heat and stir in parsley and lemon.
Transfer zucchini mixture to a serving bowl and pour sauce over top, toss lightly.
Combine the cornstarch and milk in a small saucepan, and beat using a wire whisk, until well blended.
Add butter, cover and bring to a boil. Uncover and boil for another minute, stirring constantly.
Remove from heat and stir in parsley and lemon.
Transfer zucchini mixture to a serving bowl and pour sauce over top, toss lightly.
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Comments by other users
I tried this with our courgette mountain but griddled the Courgette (sorry Zucchini) and onion so as to get the burnt bits and black lines - very tasty!
Sounds good but where do you add the lemon? To the sauce or the veggies? The hardest part of writing is the proof reading. I forget stuff all the time when sharing recipes.
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Androcles
01/09/2011 12:56 o'clock