The perfect midsummer dish, one that can be served hot or cold. Convert it to a pasta sauce by tossing it, hot, with cooked pasta, a couple of raw eggs, and some freshly grated Parmesan cheese. Other vegetables you can prepare this way: Any summer squash.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put half the oil in a large skillet with a lid over medium-high heat. A minute later, add the zucchini and onion along with a sprinkling of salt and pepper and cook, stirring occasionally, until the zucchini has softened slightly and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute or so.
Step 2
Turn the heat to low and add the stock; cover and adjust the heat so the mixture simmers. Cook for 5 to 10 minutes longer, or until the zucchini is very tender.
Step 3
Stir in the herbs, taste and adjust the seasoning, and serve hot, at room temperature, or cold.
