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Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! —Barbara Edgington, Frankfort, Ohio
Parmesan Lemon Zucchini 3 tbp butter 2 cloves garlic 4 zucchinis, thinly sliced tps thyme salt & pepper Parmesan 2 tbps lemon juice Butter, garlic, zucchini & thyme to skillet. Cook minutes on each side, season with salt & pepper, Parmesan and lemon juice