Recipe: Zucchini and Lemon Salad

ZUCCHINI AND LEMON SALAD

3 Tbsp. unsalted butter, divided use
1 Tbsp. olive oil
3 medium zucchini (about 1 lb.), trimmed, sliced thin
1 red bell pepper, seeded, cut into thin strips
1 small onion, halved, sliced thin
1 clove garlic, minced
1 large tomato, peeled, seeded, cut into thin wedges
Pinch of oregano
1/4 cup chopped fresh parsley
1 small lemon, peeled, seeds removed, cut into paper-thin slices
1 Tbsp. red wine vinegar
Salt and freshly ground black pepper

Melt 1 tablespoon of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl.

Add 1 tablespoon butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini.

Add the remaining 1 tablespoon butter to the skillet; add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture.

Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving.

Serves 4
Source: Greene on Greens by Bert Greene