Slow-Cooked Zucchini Coins with Chopped Herbs

This was a delicious way to enjoy the zucchini and yellow squash that was in my csa box as well given to me by one of DH's friend.

Adapted from Vegetarian Cooking for Everyone

2-3 tablespoons olive oil
2 pounds zucchini and yellow squash, thinly sliced
1 garlic clove, thinly sliced
2 green onion, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs- I used fresh basil and oregano- can also use dill, parsley, or cilantro
squeeze of fresh lemon

Heat the oil in a wide skillet, then add the zucchini and yellow squash. Sprinkle lightly with salt and cook over low heat for minutes or so, stirring every so often. When the squash begins to turn golded, add the garlic and onions. The finished squash should have a light golded glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs, give it a squeeze of lemon juice, and serve.