¼ c. olive oil
pepper, freshly ground
1-2 T. butter
8 large cloves garlic, finely chopped
1 T. parsley, chopped
1 T. chives, chopped
1 T. fresh basil, finely chopped
Cut the zucchini into 1/8-inch slices. Heat the oil in a frying pan on medium high heat. When hot, add the zucchini. Cook, stirring gently, for about five minutes. Add salt and pepper to taste. Drain off oil. Add butter, then garlic and herbs. Cook until butter melts. Yield: six servings.Notes: This is for those of you who are experiencing bumper crops of zucchini. I haven’t tried it yet, but Helen in my office says this is the bomb.
Source: Helen in my office.