Zucchini With Summer Herbs

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.

• Ready In: 25 mins
• Serves: 6
• Yields: 6 cups

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.