Slow Cooked Zucchini Coins With Chopped Herbs and Crumbled Feta

Until I made this recipe from Deborah Madison's Vegetarian Cooking for Everyone, I never knew that you could caramelize zucchini. This was so good. Even my family members who do not like zucchini ate this.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2 -3  tablespoons olive oil or 2 -3  tablespoons butter
• 1 1⁄2 lbs zucchini, thinly sliced
• 1  garlic clove, thinly sliced
•  salt and pepper
• 1⁄2 cup  chopped fresh herb (cilantro, dill, parsley, basil)
• 1⁄2 cup  crumbled feta

Directions

1. Heat the oil in a skillet, then add the garlic and zucchini.
2. Sprinkle lightly with salt and cook for 20-30 minutes, stirring every so often.
3. The finished squash should have a golden glaze over the surface and be carmelized in places.
4. Taste for salt and season with pepper.
5. Toss with the herbs and cheese and serve.
6. NOTE: I tossed it with 1 box of Dreamfield’s rotini pasta, so that it became part of a main dish and not just a side as intended.