Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta

by Deborah Madison, Vegetarian Cooking for Everyone, published 1997

(Cook's note - this particular edition is out of print, but is well worth looking for a used one or buying her newer version).

  • 2-3 T olive oil or butter
  • 1-1/2 lbs zucchini, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/4 c chopped mixed herbs - dill, parsley, basil and cilantro (I prefer mint)
  • 1/2 c crumbled feta
  • Salt and pepper to taste

Heat the oil in a wide skillet, then add the zucchini and garlic.  Sprinkle lightly with salt and cook over low heat for 20-30 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.

(Cook's note - seems weird to cook zucchini so long, but it gets wonderfully soft and sweet which is a great pairing with the herbs and salty zing of the feta.)

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