Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta
from Vegetarian Cooking for Everyone
I could not get the zucchini to carmelize like she mentions in the directions, but they were cooked, and they tasted totally amazing with all the herbs and feta. I'm making this week and will try just cooking them rather than the slow cooking she describes. - Laurie
2 to 3 Tbsp olive oil
1 ½ lbs. zucchini , thinly sliced
1 garlic clove, thinly sliced
Salt and pepper
¼ cup chopped mixed herbs—dill, basil, parsley and cilantro
½ cup crumbled feta.
Heat the oil in a wide skillet, then add the zucchini and garlic. Sprinkling 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.