Zucchini With Summer Herbs

"A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts."
 
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photo by Linky photo by Linky
photo by Linky
photo by Karen Elizabeth photo by Karen Elizabeth
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
Ready In:
25mins
Ingredients:
10
Yields:
6 cups
Serves:
6
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ingredients

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directions

  • Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
  • Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
  • Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

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Reviews

  1. Easy and delicious.
     
  2. What a wonderful zucchini recipe! There was nothing to drain after browning the zucchini. But I removed it from the pan and sauteed the garlic in the melted butter before putting the zuc back in. DH loved it, too. Thanks, 3! made for CQ2015 - LBOB
     
  3. Well, this is the season when zucchini are plentiful! What a great way to prepare this vegetable. I had all the fresh herbs, which blended together nicely. Thanks for sharing! Made for Culinary Quest 2015 by a Toasted Tourist.
     
  4. I love zucchini but DH doesn't. This recipe may make him a convert! Lesley (aka K9 Owned)
     
  5. Summer freshness comes together to make a side that goes just about any summer meal. Made using all fresh herbs, did leave out the tarragon as I forgot to buy it. Thanks for the post.
     
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Tweaks

  1. I omitted the dill, which I don't like.
     

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