Long Bones

1 large or 2 medium zucchini
1 tbs olive oil
Juice of 1/2 lemon
2 – 3 cloves garlic
salt and pepper to taste

Either using a carrot peeler or mandolin slice the zucchini into long thin strips (it tastes just as good diced but it doesn’t look quite as cool)

Dice garlic fairly fine and sautee in olive oil until soft

Add zucchini and sautee. Add lemon juice and let it stew for a bit (sorry I’m really bad with cooking times!!) the skin will change color and the zucchini will look cooked. Salt and pepper to taste.