Zucchini with Dill and Mint

Name: Zucchini with Dill and Mint
Yield: makes 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 2 pounds zucchini, cut into 1/2- to 3/4-inch chunks; 1 large onion, chopped; Salt and black pepper to taste; 1 tablespoon minced garlic; 1/2 cup chicken or other stock, preferably homemade (pages 160–163), or water; 1/4 cup fresh dill leaves, roughly chopped; 1/4 cup fresh mint leaves, roughly chopped

December 14, 2011

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.

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