- 12 cups thinly sliced zucchini (about 10 medium)
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon dill weed
- 3 tablespoons olive oil
- Salt and pepper to taste
- In a Dutch oven, saute the zucchini, thyme, rosemary and dill in oil until crisp-tender. Reduce heat to medium; cover and cook for 5-7 minutes or until tender, stirring occasionally. Season with salt and pepper. Yield: 10-12 servings.
Originally published as Simple Sauteed Zucchini in Reminisce October/November 2007
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