Sicilian Lemon Zucchini

Yield: 4-6 servings


3 Tbsp Flying Olive Lemon, Garlic, Butter, or a Combination of Choice of Extra Virgin Olive Oil

2 cloves garlic, minced fine

4 small-medium zucchinis cut in ½” thick pieces

½ tsp dried thyme

Zest of 1 lemon

Salt and pepper to taste

¼ cup Parmesan cheese, optional

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar


Add the Flying Olive Extra Virgin Olive Oil of Choice to a skillet (cast iron works especially well) on medium heat. When the oil begins to shimmer, add the garlic and cook for about 30 seconds to 1 minute until just fragrant. Remove the garlic from the pan and set aside.

Add zucchini to cover the bottom of the pan in a single layer. Add a sprinkling of the mixture of thyme and lemon zest. Sprinkle a little salt and pepper over the zucchini. Cook until the zucchini is golden brown, then flip the squash and repeat on the other side. Remove to a plate and keep warm. Add the next batch and repeat until all the zucchini is cooked. (If your zucchini has cooled off, add everything back to the pan to warm it up, removing when just warm. Sprinkle with the garlic and Parmesan cheese.   Add the Flying Olive Sicilian Lemon Balsamic Vinegar. Serve.

Submitted by Barb L.