Sauteed Zucchini Coins

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Zucchini slices are lightly sauteed and tossed with herbs instead of being breaded and fried. This recipe also uses olive oil, which is mainly monounsaturated fat.

1 tablespoon olive oil

2 cups thinly sliced yellow zucchini

2 cups thinly sliced green zucchini

1 teaspoon dill weed

2 tablespoons fresh cilantro

2 scallions, chopped

2 tablespoons lemon juice

Directions at mayoclinic.org

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