SERVES 4
When zucchini season rolls around, my fridge is usually overflowing, between the farmers’ market and the generosity of gardening friends. I am always looking for new ways to prepare zucchini, but this simple sautéed version with fresh herbs remains my favorite. You can serve these with just about anything, but they are especially tasty with my Grape Leaf and Cabbage Dolmas.
INGREDIENTS
1 tbsp/15 ml ghee
1 ½ lbs/680 g baby zucchini, chopped in ½-inch/1-cm coins sea salt and pepper
1 tsp/1 g fresh oregano, chopped
1 tbsp/3 g fresh parsley, chopped
COOKING INSTRUCTIONS
Heat ghee in a heavy-bottomed skillet with a lid. Add zucchinis and season with salt and pepper. Put lid on and cook for 5 minutes. Cook for an additional 5 minutes uncovered. Sprinkle with fresh herbs. Adjust salt and pepper to taste.
