This was super quick and I always love to play with my chef's knife, although you could use a mandolin slicer (but I'm afraid of mine).
|See how purty it looks in the pan?|
I didn't stir or turn my veggies while they were cooking and I think I had the heat up too high because they got nice and brown on the bottom but that was still good and I kinda like them that way. So, if you're the type that has to flip and stir go right ahead but I didn't think it was necessary.
makes 4 servings
|with crispy roasted bottoms....|
Place in a large skillet with a tablespoon of water.
Sprinkle with 1 teaspoon lemon zest and a little salt.
Cover and simmer on medium low heat for at least 5 minutes. Check to see if they are just right or need a couple more minutes to finish cooking.
Squeeze some of the lemon juice onto the squash, taste to see if that's enough or if you'd like more.