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Categories:
zucchini olive oil salt butter garlic fresh parsley fresh chives fresh dill fresh tarragon fresh basil
Viewed: 72 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- 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.
- Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.
