VCE: Slow-Cooked Zucchini Coins With Chopped Herbs And Crumbled Feta

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* Exported from MasterCook *

 

Slow-Cooked Zucchini Coins With Chopped Herbs And Crumbled Feta

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 423

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil or butter -- up 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 and basil and parsley and cilantro

1/2 cup crumbled feta

 

SERVES 4 TO 6

 

A relaxed, slow cooking brings out the zucchini's full squash flavor, which

quick cooking eclipses. Serve these golden coins as a side dish, over hot

rice, or with pasta.

 

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 caramelized in places. Taste for salt and season with

pepper. Toss with the herbs and cheese and serve.

 

 

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