Zucchini with Dill and Mint

Name: Zucchini with Dill and Mint
Prep time: 35 min
Total time: 35 min
Yield: Makes 4 servings
Cuisine: Middle East
Ingredients: ½ cup chicken or other stock, preferably homemade, or water; 1 tablespoon minced garlic; Salt and black pepper to taste; Salt and black pepper to taste; ¼ cup fresh mint leaves, roughly chopped; ¼ cup fresh dill leaves, roughly chopped; ½ cup chicken or other stock, preferably homemade, or water; ½ cup chicken or other stock, preferably homemade, or water; ¼ cup extra virgin olive oil; 2 pounds zucchini, cut into ½- to ¾-inch chunks; 1 large onion, chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

¼ cup extra virgin olive oil
2 pounds zucchini, cut into ½- to ¾-inch chunks
1

Middle East
Side dish
Winter
Summer
Gluten-free

Method

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.
Turn the heat to low and add the stock; c