2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled fetaIn a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
