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B.U.G. Farmer 3/5/26 B.U.G. Farmer 3/5/26

Easy Sautéed Zucchini

1 ¼ pounds chopped zucchini, 2 medium

1 tablespoon butter

1 tablespoon minced garlic, 3 cloves

1 scallion, thinly sliced, optional

1 teaspoon fresh lemon juice, or more to taste, optional

1/4 cup fresh grated parmesan cheese, optional

Salt and fresh ground black pepper

Directions

1How you cut the zucchini is up to you. You can slice it into rounds, cut it into half moons, or chop it into bite-size pieces.
2Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is browned in places and tender, 3 to 5 minutes.
3Turn off the heat, stir in the scallions and cheese (if using), and squeeze in lemon juice. Taste and season with salt and black pepper. Serve immediately.

Vegan modification: Substitute the butter with olive oil or plant-based butter, and either leave out the cheese or replace the parmesan with a bit of nutritional yeast.
Alternatives to parmesan cheese include feta cheese, goat cheese, or a sharp cheddar.