- 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 feta
In 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.