Recipe: Zucchini alla Romana

Zucchini alla Romana
Source: Better Homes and Gardens. Big Book of Healthy Family Dinners
Servings: 6

2 cloves garlic
2 teaspoons olive oil
4 cups sliced zucchini (4 to 5 small)
1 teaspoon dried mint or basil -- crushed or 1 tablespoon snipped fresh mint or basil
1/4 teaspoon salt
Dash pepper
2 tablespoons finely shredded Parmesan or Romano cheese

In a large skillet, cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.

Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using).

NOTE: For best results, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds. If you're lucky enough to find baby squash, use them instead.