Another recipe from my precious friend, Tif, who is an excellent cook and fabulous dancer. I wish I could share with you the picture of she and I doing what we affectionately called a “clam dance plie” as we headed back to the car after digging razorback clams on an Alaskan beach near Homer. But, alas, I cannot. I don’t have a scanner, and Tif would probably kill me. (She’s stronger than she looks.) Anyway, this recipe has nothing do with clams, and you don’t have to be a good dancer to enjoy your zucchini (or any summer squash) prepared this way.
Oh, and here’s what Tif has to say about this recipe: This is one of my favorites and one of the easiest zucchini side dishes ever. This is also good as a filler for an omelet.
Chopped garlic (about 3 or 4 cloves per small zucchini)
sliced zucchini (use small ones for tenderness)
fresh basil or parsley
salt and pepper, to taste
Saute the chopped garlic in the olive oil until it starts to turn tan, then add zucchini to skillet and cook until almost finished.
Add chopped fresh basil and/or parsley and toss a few times. Sprinkle with salt and pepper. Serve warm.