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Zucchini- Stuffed Sole With Lemon- Butter Sauce

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main-dish sides low carb memorial day dinner

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Ingredients

2 teaspoons extra-virgin olive oil

1 cup thinly sliced zucchini

1 clove garlic, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sole fillets

1/4 cup dry white wine, or 2 tablespoons freshly squeezed lemon juice mixed with 2 tablespoons vegetable broth

1 tablespoon butter

juice of a freshly squeezed lemon (about 2 teaspoons)

1/2 teaspoon freshly grated lemon zest

1 teaspoon finely chopped fresh parsley

1/2 cup pine nuts, toasted

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