Easy Zucchini Salad
Serving Size / Yield
- 3 Tbs. unsalted butter
- 2 cloves garlic, minced
- 2 zucchinis, sliced lengthwise
- 2 cherry tomatoes
- 1/4 C grated Parmesan
- 2 Tbs. freshly squeezed lemon juice, or more, to taste
- 2 large handfuls arugula
- Extra virgin olive oil, for dressing
Melt butter in a skillet over medium high heat. Add garlic to the skillet and cook for about 1 minute. Add zucchini and cherry tomato and cook until golden, about 1 to 2 minutes on each side. Season with salt and pepper, to taste. While cooking sprinkle Parmesan cheese and lemon juice over zucchini.
Wash arugula and place in bowl. Add Parmesan zucchini slices over arugula. Place cherry tomatoes on top of zucchini. Drizzle oil for dressing and serve.