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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"If one consults enough herbals... every sickness known to humanity will be listed as being cured by sage."
-
Varro Taylor, Ph.D., Pharmacologist

The refrigerator light goes on...

The choice of herbs here is not important. Use what you have in the garden or the fridge. Equal amounts of basil, chive, sage, rosemary and oregano will do but you could just as easily choose thyme, sage, marjoram and tarragon. This recipe will work with dried herbs but it just isn’t quite as good somehow.

Fresh vs. Dried Herbs

For most chefs and cooks the one ingredient that will distinguish a good dish from a great one is using fresh herbs. Certainly the best and least expensive way is to plant herbs for your own use but, of course, this limits availability. Most groceries have a fair choice of fresh herbs and specialty stores will carry even more.

The rule of thumb when you have no choice but to use dried herbs is: use one teaspoon of dried for each 3 teaspoons of fresh. In the off season when using dried herbs is impossible to avoid, it can help to mince about one teaspoon into a tablespoon of fresh curly parsley. This can simulate the freshness of some herbs.

Herbed Zucchini

Servings = 4 | Serving size =about 2/3 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe does not make very good leftovers.

1 Tbsp	olive oil
1 lb	zucchini (1/2 inch dice)
2 Tbsp	fresh herbs of your choice
1/4 tsp	salt
	fresh ground black pepper

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium.

Toss the zucchini well and cook for about 7 - 10 more minutes. As the cubes begin to brown add the herbs, salt and pepper and continue to toss.

Do not over cook the zucchini. As soon as the outside is lightly browned and it is slightly soft serve.