This simple zucchini recipe is an easy summer side dish and can be made with any fresh herbs that you have on hand. If you don’t have Lemon Olive Oil, substitute regular EVOO and a teaspoon of lemon zest if you have it. If you have leftovers, add them to this Bulgur & Toasted Corn Salad!
3 tablespoons Organic Meyer Lemon Olive Oil, divided
2 cloves garlic, thinly sliced
1 1/2 lbs zucchini and summer squash, thinly sliced
2 tablespoons chopped fresh herbs, such as oregano, basil, dill, parsley or chive
kosher salt and freshly ground pepper
In a large skillet, heat half the Lemon Olive Oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the zucchini and squash and cook until tender, about 8 – 10 minutes. Season to taste with salt and pepper. Garnish with remaining olive oil and fresh herbs.