Zucchini with Mint and Parsley
- 4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
- 3 tablespoons extra virgin olive oil (EVOO)
- 3 cloves garlic, minced
- 1/4 cup chopped fresh mint (half a bundle)
- 1/2 cup chopped flat leaf parsley leaves (a couple of handfuls)
- Kosher salt and pepper
Heat a large skillet over medium heat. Cut zucchini into 1/4-inch slices. Add the EVOO, garlic, and zucchini to pan and sauté for 7-8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender. Add mint, parsley, salt, and pepper, and cook 1 minute longer. Remove from heat and serve.