In a large size pan, sauté the onions with garlic in the olive oil until transparent.
27 September 2014 Saturday 11:24
7 zucchini 1 large onion (chopped) 3 garlic cloves (mashed) 1/3 cup rice (optional) 1 cup chopped parsley or dill 3 tbsp olive oil 1 cup water 1 juiced lemon
In a large size pan, sauté the onions with garlic in the olive oil until transparent. Peel the skin of the zucchini and with a peeler make thin slices leaving the middles part. Add them to the pan with water, salt and papper. If you wish to add rice this is the time to do so. Pour over the lemon juice. Cover and let it cook. Add parsley of dill right before you turn it off.