Adapted from Rachael Ray's "30 Minute Meals 2." Zucchini is a good low-potassium vegetable.
4 small, tender zucchini (about 1 to 1 1/2 lbs.)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup chopped fresh mint
1/2 cup fresh flat-leaf parsley tops, chopped
Pinch of kosher salt
Freshly ground black pepper
Heat a large skillet over medium heat. Cut small zucchini into 1/4-inch slices. Add oil, garlic and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until just tender. Add mint and parsley, salt and pepper and cook 1 minute longer. Remove from heat and serve.
Makes 4 servings.
Adapted from Rachael Ray's "30 Minute Meals 2." Zucchini is a good low-potassium vegetable.
4 small, tender zucchini (about 1 to 1 1/2 lbs.)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup chopped fresh mint
1/2 cup fresh flat-leaf parsley tops, chopped
Pinch of kosher salt
Freshly ground black pepper
Heat a large skillet over medium heat. Cut small zucchini into 1/4-inch slices. Add oil, garlic and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until just tender. Add mint and parsley, salt and pepper and cook 1 minute longer. Remove from heat and serve.
Makes 4 servings.