Zucchini With Summer Herbs |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts. Ingredients:
1 lb zucchini |
3 tablespoons olive oil |
salt & freshly ground black pepper |
1 1/2 tablespoons butter |
1 teaspoon garlic clove, minced |
1 tablespoon fresh parsley, chopped |
2 teaspoons fresh chives, chopped |
1 tablespoon fresh dill, chopped |
1/2 teaspoon fresh tarragon, chopped |
1 tablespoon fresh basil, chopped |
Directions:
1. Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
2. Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
3. Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.
|
|