Okay, so this is not really a new recipe. It's an "indoor" variation on the Grilled Lemon Zucchini that so many of you commented on when I posted it a few weeks back. It came about because my grill has been out of gas this week and I've been a tad too lazy to go down to the Quickie Mart and swap-out the tank for a full one (I know, I know...).
So here goes...
Cubed Lemon Zucchini
1 or 2 medium zucchini squash (or yellow summer squash)
1/4 cup lemon juice
2 tablespoons honey
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 cup olive oil
3 tablespoons olive oil
1/2 cup water
1) In a large bowl, mix the lemon juice, honey, salt, and pepper with a whisk.
2) While whisking, drizzle in the olive oil getting it to combine as much as possible.
3) Trim the ends off the squash and slice length-wise into 1-inch logs.
4) Cut the logs into 1x1 inch cubes.
5) Heat 2-3 tablespoons of olive oil in a large nonstick skillet on medium high. Once the oil is hot, add the squash, sprinkle with salt and pepper, and spread it out into an even layer. Allow to cook until it browns on one side.
6) Turn the squash as best as you can and allow it to brown on the remaining side.
7) Once the zucchini is browned, add the water. Continue cooking on medium-high until most of the water evaporates and the zucchini is just becoming tender. Adjust the heat down if it seems to be cooking too quickly.
8) Remove from the heat. Add the lemon dressing and toss to coat. Pour into a serving platter and allow to sit while you finish-up the rest of the meal.
This tastes great luke-warm or even cold if added to a fresh green salad. It's also wonderful served over steamed white rice with a piece of meat.