Lemon and Parmesan Zucchini

Until I finally go to the market this week to buy food like broccoli so I can make THIS, I've been using up everything in the fridge, and there's not a lot in there. But because all I'm thinking about is making THIS, I tried to modify it slightly by using zucchini. A nice and easy side dish for any meal, especially meat and potatoes like we had last night.

Lemon and Parmesan Zucchini
(Serves 2)

1 zucchini
1 yellow squash
Olive oil
1 lemon for juice and zest
1/4 cup pine nuts
Grated Parmesan or Romano
Salt and pepper

Chop zucchini and squash. I like circles. You might like moons. Potato poh-tah-toh.


Toast pine nuts until slightly golden. Remember, you'll know when they're done when you can smell them.


In a small bowl, remove zest and juice from one lemon.


Heat olive oil (about 1T) over medium high heat. Saute zucchini and squash until golden brown, approx. 8 minutes. Season with salt and pepper.


Pour lemon juice/zest over sauteed vegetables. Grate parmesan or romano on top and toss with toasted pine nuts.


Easy Peasy.