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Slow-Cooked Zucchini Coins with Chopped herbs and Crumbled Feta
From Vegetarian Cooking for Everyone by Deborah Madison
You could also try this with fresh goat cheese or toasted walnuts in place of the feta.
Serves 4-6
2-3 Tbs. olive oil or butter
1 1/2 lbs. zucchini, thinly sliced
1 garlic clove, thinly sliced
salt & freshly milled pepper1/4 cup chopped mixed herbs of your choice (eg dill, basil, parsley, cilantro)
1/2 cup crumbled feta
Heat the oil in a wide skillet, then add the zucchini and garlic. Sprinkle lightly with salt and cook over low heat for 20 to 30 minutes, stirring every so often. The finished squash should have a light golden glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs and cheese and serve.
You could also try this with fresh goat cheese or toasted walnuts in place of the feta.
Serves 4-6
2-3 Tbs. olive oil or butter
1 1/2 lbs. zucchini, thinly sliced
1 garlic clove, thinly sliced
salt & freshly milled pepper1/4 cup chopped mixed herbs of your choice (eg dill, basil, parsley, cilantro)
1/2 cup crumbled feta
Heat the oil in a wide skillet, then add the zucchini and garlic. Sprinkle lightly with salt and cook over low heat for 20 to 30 minutes, stirring every so often. The finished squash should have a light golden glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs and cheese and serve.
Eat local. Eat well.
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