Zucchini with Garlic and Lemon

Name: Zucchini with Garlic and Lemon
Yield: Serves 4
Ingredients: 2 slices, white sandwich bread, torn into quarters; 2 tablespoons, unsalted butter; 5 , medium zucchini (about 8 ounces each), ends trimmed; , Table salt; 1 small clove, garlic, minced or pressed through a garlic press (about 1/2 teaspoon); 1 tablespoon, extra-virgin olive oil, plus 1 teaspoon, plus extra for serving, if desired; 1 - 2 teaspoons, fresh lemon juice from 1 lemon; , Ground black pepper

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Appears in Cook's Illustrated July/August 2006

Side Dishes

Vegetables

This summertime staple cooks up soggy and bland in the skillet. Could we bail it out?

SERVES4

WHY THIS RECIPE WORKS

We found that the secret to a zucchini recipe that would expel extra water and leave behind zucchini with concentrated flavor was to combine two recommended methods: salting and draining as well as shredding and squeezing. For our zucchini ...

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