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Ingredients
| zucchini squash: 1 lb |
| olive oil: 3 Tbl |
| salt |
| black pepper (freshly ground) |
| salted butter: 1 1/2 Tbl |
| garlic (minced): 1 tsp (minced) |
| parsley: 1 Tbl (chopped) |
| chives (chopped): 2 tsp (chopped) |
| fresh dill weed (sprigs): 1 Tbl (chopped) |
| fresh tarragon: 1/2 tsp (chopped) |
| fresh basil (chopped): 1 Tbl (chopped) |
Zucchini With Summer Herbs
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- 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.