There's absolutely nothing special about this quick side dish -- and that's what makes it special! (How weird is that?!) It's just every-day simple sautéed zucchini tossed with mint and parsley. You may well have the ingredients on hand -- if it were summer, I'd fetch both mint and parsley which thrive in the side herb garden. But it was decidedly tasty, a definite keeper.FROM the ARCHIVES
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ZUCCHINI MOONS with MINT & PARSLEY
Hands-on time: 10 minutes plus occasional stirring
Time to table: 25 minutes
Serves 4
Time to table: 25 minutes
Serves 4
1 tablespoon olive oil (reduced from 3 tablespoons)
1 tablespoon garlic (from a jar!)
1 pound zucchini (reduced from 1 1/2 pounds) blossom and stem ends trimmed, halved, then sliced into thin half moons
Chopped fresh mint
Chopped fresh parsley
Salt & Pepper to taste
Heat oil in a large skillet on MEDIUM HIGH. Add garlic and stir to coat. Add the zucchini moons as they're prepped stirring to coat. Cook til done, stirring occasionally, allowing to brown but adjusting heat to avoid burning. Stir in mint and parsley, season to taste and serve!
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. (c) Copyright 2007
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