Sautéed Spring Zucchini

I find these a perfect way to use the fresh organic zucchinis in our spring boxes and also get your daily dose of green veg! Sometimes I serve this as a side to scrambled eggs for breakfast or with homemade rissoles. 

INGREDIENTS

2 medium Zucchini
1 Garlic clove, minced
1 tablespoon Ghee or Olive Oil
1 - 2 teaspoons fresh Lemon juice
Sea salt and freshly ground black pepper

INSTRUCTIONS
1. Grate zucchini, toss with 1 tsp sea salt and pour the mixture into a
colander. Allow to sit for 10 mins.

2. Lay a clean dish towel on the counter and pour the zucchini mix on top. Fold the towel over zucchini and wring out any excess moisture.

3. Heat the ghee or olive in a skillet over medium-high heat until oil is
shimmering, but not smoking. Add the zucchini and spread it evenly
in the pan. Cook without stirring for approx 2 mins, or until bottom
layer begins to brown.

4. Add the garlic and stir zucchini and then cook "new" layer until it browns, another 2 minutes.

5. Take off the heat and add the lemon juice and season with salt and pepper. Serve
immediately!