2 tablespoons olive oil or butter -- (2 to 3)
1 1/2 pounds zucchini -- thinly sliced
1 garlic clove -- thinly sliced
Salt and freshly milled pepper
1/4 cup chopped mixed herbs-dill, basil, parsley, cilantro
1/2 cup crumbled feta
Directions:
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 carmelized in places. Taste for salt and season with pepper. Toss with herbs and cheese and serve immediately.
Stacy's Notes: Made this August 2003 and I loved it! I used dried basil, dried dill and a sprinkle of oregano. Had about 3 medium zucchini and just guessed at the olive oil. I used bottled minced garlic, one generous teaspoon, maybe a bit more. I had a package of feta with sundried tomato and basil flavorings added, so I didn't need much salt or basil. Definitely a keeper! The slow cooking is definitely the key.
