Zucchini and Lemon Salad

[Guest guest]

Zucchini and Lemon Salad

 

3 tbsps.  butter

1 tbsp. olive oil

3 medium zucchini (about 1 lb), trimmed, sliced thin

1 red bell pepper, seeded, cut into thin strips

1 small onion, halved, sliced thin

1 or 2 clove garlic, minced

1 large tomato, peeled, seeded, cut into thin wedges

pinch of oregano

 cup chopped fresh parsley

1 small lemon, peeled, seeds removed, cut into paper-thin slices

1 tbs red wine vinegar

salt and freshly ground black pepper

 

Melt 1 tbs of the butter in the oil in a large heavy skillet over medium heat.

Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes.

Transfer to a large bowl. Add 1 tbs butter to the skillet. Add the red pepper.

Cook over medium-low heat until almost tender, about 5 minutes. Add this to the

zucchini.

Add the remaining 1 tbs butter to the skillet. Add the onion; cook over

medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the

zucchini mixture.

Toss the tomato with the oregano in the skillet over medium-high heat for 1

minute. Add this to the zucchini mixture along with the parsley, sliced lemon,

and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before

serving. Serves 4.