Courgettes [Zucchini] with Lemon, Butter and Parsley Sauce recipe
information
Courgettes [Zucchini] with Lemon, Butter and Parsley Sauce (Courgettes Sautees Maitre D'hotel)
Maitre d'Hotel is served in many ways in France —as a butter on steaks and chops, as a sauce on fish and vegetables. This combination is a particularly successful one.
ingredients
75 g (3 oz) 6 Tbs Butter
8 Courgettes (zucchini), thinly sliced
2 Tbs Olive oil
2 Tbs Lemon juice
Salt and pepper to taste
3 Tbs Chopped parsley
8 Courgettes (zucchini), thinly sliced
2 Tbs Olive oil
2 Tbs Lemon juice
Salt and pepper to taste
3 Tbs Chopped parsley
method
1. Melt two-thirds of the butter in a large frying-pan. Add the courgette (zucchini) slices to the pan and cook for 8 to 10 minutes, turning occasionally, or until they are evenly browned and cooked through.
2. Stir in the lemon juice and seasoning, then the remaining butter and parsley. When the butter has melted, transfer the mixture to a warmed serving dish.
3. Serve at once.
2. Stir in the lemon juice and seasoning, then the remaining butter and parsley. When the butter has melted, transfer the mixture to a warmed serving dish.
3. Serve at once.
serving amount
4 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
