Slow Cooked Zucchini Coins With Chopped Herbs and Crumbled Feta
"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."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
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
- Heat the oil in a skillet, then add the garlic and zucchini.
- Sprinkle lightly with salt and cook for 20-30 minutes, stirring every so often.
- The finished squash should have a golden glaze over the surface and be carmelized in places.
- Taste for salt and season with pepper.
- Toss with the herbs and cheese and serve.
- 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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Reviews
-
Very easy and tasty side! Like the use of fresh herbs and cheese, what we did not like was the amount of oil and will next time will cut the oil in half. Thanks for the post.
RECIPE SUBMITTED BY
<p>I am tri-vocational. I am an adjunct professor of women and gender studies, spiritual partner, and freelance writer/editor. I love reading, writing, cooking, baking, drumming, time with friends, my wife, and our two cats. I am passionate about life. I am not sure i have any pet peeves, however, I like to surround myself with loving spirits and positive energy. What inspires me to cook is life. I am always willing to push myself out of my comfort zone and learn more about the world and ingredients through my cooking.</p>
