Pan-Fried Zucchini with Lemon, Feta Cheese, and Parsley

A wonderful evocative taste of the Mediterranean, this quick and easy starter takes no time to prepare. Just leave it for 5 minutes before serving to allow the flavors to develop.

Step: 1

Heat 2 tablespoon olive oil in a skillet and cook zucchini slices in batches until soft and lightly browned on each side, about 5 minutes per batch.

Step: 2

Combine 4 tablespoons olive oil, parsley, lemon zest, lemon juice, and garlic in a bowl. Arrange zucchini on a plate and drizzle with dressing. Sprinkle crumbled feta cheese on top.

Per Serving: 454 calories; protein 6.1g; carbohydrates 12.2g; fat 45.1g; cholesterol 16.7mg; sodium 242.5mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .