Prep 15 mins
Cook 10 mins
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.
- 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
- 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.
Another great veggie recipe! I cut the recipe in half and had to use dried herbs. It was still very good. I left out the tarragon because I never use it. Made for Fall PAC 2011.
Made this to go along side oven roasted chicken legs and vegetables for dinner tonight. Loved the flavor of the herbs combined with the zucchini! I did use a combination of 2 zucchini and 2 yellow summer squash, as that is what I had on hand. And even though I am a garlic lover, I did omit it only because I wanted the flavor of the fresh herbs to really stand out. Thanks so much for sharing this recipe...it is a must for gardeners who end up with more zucchini then they know what to do with. Made and reviewed for the August 2011 AUS/NZ Recipe Swap Game.
Really delicious and simple. I made it for company and got rave reviews.