Lemon Buttered Zucchini

Lemon Buttered Zucchini

Great base – My absolute loyaly to Womens Weekly Yr 2000 Cook Book  with some Sandy variations to follow…… 🙂


3 medium sized zucchini

60g butter

1 medium brown onion sliced

1 large clove garlic crushed

2 tablespoons lemon juice



  • Using a vegetable peeler, cut zucchini into long ribbon-like
  • Melt butter in a medium sized saucepan – add onion and garlic stirring until onion is soft.
  • Add zucchini; cook stirring until it is just soft.
  • Stir in lemon juice,  and serve  🙂


Some ….. Sandy Ideas   🙂

  • Add some flaked Parmesan cheese to top for serving
  • Prepare butter, garlic and onion in the saucepan… add the zucchini and carrot only long enough to cover the ribbons with the butter and serve as a salad.
  • Adding to that idea – add some herbs of choice – (mint, basil, parsley,..) some flaked Parmesan cheese, or crumbled Feta cheese…. some walnuts or  roasted pine nuts…
  • If we are doing salad…. what out ribbons of rock-melon too ….


  • and …. excellent recipe for Zucchini based (replacement styled) pasta if you are lucky enough to have a spaghetti peeler.

So many ideas from one little recipe base – Hope you get to enjoy this – 🙂

That’s about all the ideas for these last few  minutes – I’d love your comments or suggestions – thanks Sandy

Love Recipes for Gluten Free Food

I love food that happens to be Gluten Free ….  🙂

I consider life just a matter of perspective…… Adding a particular recipe today  – as you know my family in particular have seen this dietary challenge as difficult, demanding, disappointing, drama !

I thought of this one today from my dear old Womens Weely cookbook :).

  1. Lemon Buttered Zucchini – (on Recipe page) is just a wonderful addition, served as the very good, even sexy looking vegetable (and very healthy too!) for any meal and looks awesome with carrot added to that recipe too ….and…  🙂
      • Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The “summer squash” also contains antioxidant and anti-inflammatory phytonutrients.
      • Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.
      • Brown Onions are loaded with antioxidants – compounds that inhibit oxidation, a process that leads to cellular damage and contributes to diseases like cancer, diabetes and heart disease, they contain over 25 different varieties of flavonoid antioxidants
      • Garlic (The ancient Greeks used garlic 2,500 years ago to treat parasites, respiratory infections and digestion problems.)  :). Garlic is an excellent source of vitamin C and vitamin B6, which is involved in the regulation of blood metabolism and the function of your nervous system. It also contains minerals such as zinc for the regulation of your immune system, and selenium and manganese – which are involved in the regulation of brain and nerve function. It also contains sulfur compounds
      • Lemons are a good source of vitamin C and of flavonoids, or antioxidants, which are thought to boost health and well being in several ways – cancer prevention, lowering risk of stroke and increasing iron absorption
      • Butter – the most important difference compared to margarine, is that pure butter contains saturated fat-  margarines contain trans fats. Trans fat raises LDL (bad) cholesterol significantly while lowering HDL (good) cholesterol.

Credit – These statistics and information are copies of  information provided by both of these sites.



My point being, that I can provide a wonderful recipe – that’s versatile – and changeable and with information like this……. proof that choices can be good for all of us not just the GF team .

Nb: Sandy note… Butter tastes better too 🙂