Ingredients
12 cups thinly sliced zucchini (about 10 medium)3/4 teaspoon dried thyme3/4 teaspoon dried rosemary, crushed1/2 teaspoon dill weed3 tablespoons olive oilSalt and pepper to taste
Preparation
In a Dutch oven, saute the zucchini, thyme, rosemary and dill in oil until crisp-tender. Reduce heat to medium; cover and cook for 5-7 minutes or until tender, stirring occasionally. Season with salt and pepper.
