Slow Cooked Zucchini Coins With Chopped Herbs and Crumbled Feta |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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