Summary: I love lemons. They provide a boost in flavor and vitamin C to the dish. Additionally it provides a savory taste without adding greasy calories. This is why lemon is the perfect healthy cooking companion. Use it in vegetables, in mexican dishes, in pasta salads and in seafood of course. The good thing about this dish is that the vegetables are infused with the lemon-garlic flavor making it worthy of a simple, slightly bland side dish like brown rice or whole grain pasta. The leftover veggies make a great base for a meatless lunch wrap for the next day!
Yield: 2-3 servings
1 green zucchini, thinly sliced
1 yellow zucchini or squash, thinly sliced
1 small white onion, thinly sliced
juice from 1/2 lemon
zest from 1/2 lemon
salt & pepper
2 garlic cloves, minced
1/3 cup fresh parsley, coarsely chopped
1 lb. shrimp, deveined & without tails
1/2 tbsp olive oil or coconut oil
1. Heat the oil at medium heat. Add the onions and zucchini. Season with salt & pepper and cook for 4-5min. Add half of the garlic and gently toss with the vegetables.
2. If using frozen shrimp (like I did), make sure they are completely thawed and dry. Season with salt and pepper and then toss into the vegetable medley. Cook for 3-5 min extra at medium-low heat. Add the remaining garlic and toss.
NOTE: Do not overcook the shrimp! Cooking them for too long not only shrinks the actual size of the shrimp but also gives the shrimp a gummy consistency.
3. Serve with a side of brown rice, wild rice or toss with some whole grain pasta.
What type of dishes or recipes do you enhance with lemons?