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.)