I harvested my first, descent-sized zucchini from my vegetable garden the other day and decided to cook it up for supper. I learned how to make this quick and easy meal from a dear lady whom I rented from and enjoyed getting to know ~ Eleanor Lowe!! So it is to her I give all props to for this yummy meal!!
Preparation and Cook Time: 20 – 30 minutes
(Since this was a hands-on recipe, I don’t have exact measurements for ingredients, so the best advice I can give is to add the seasonings in amounts that you will enjoy!!)
1 box of spaghetti (or type of noodles that you prefer)
1 Tablespoon Lemon Pepper seasoning
1 to 2 diced cloves of garlic
1 to 3 scallions diced
1 teaspoon garlic powder
1 stick of butter
1 teaspoon salt
1/4 cup of lemon juice (not necessary unless you want a little extra zing!)
Grated Parmesan cheese
1.) Boil water in a 2 – quart sauce pan. Add spaghetti noodles and cook until tender.
While noodles are cooking:
2.) Slice zucchini into slices no bigger than 1/4 inch in thickness, then cut each slice in half or in quarters (depending on how big you want your zucchini pieces).
** Leave skin on zucchini pieces for an added bonus of vitamins and nutrients! **
3.) Melt butter in a frying pan and add zucchini pieces and the diced garlic and scallions.
4.) When the vegetables start to become tender, add salt, garlic powder and lemon pepper seasoning.
5.) Drain noodles and return to sauce pan.
6.) Add zuccini mixture to noodles in sauce pan and mix well. (*Here is where you would also add in the lemon juice). Cook on medium to low heat for about 5-10 minutes so that the noodles soak up the flavorings from the seasonings and nutrients from the vegetables.
7.) Serve with grated parmesan cheese on top, and perhaps some fresh garlic bread.