Lemony Squash

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.

Lemony Squash

makes 4 servings

with crispy roasted bottoms....

4 small zucchini or yellow squash

1 small lemon, zest and juice

salt

Slice the veggies about 1/4" thick.

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.