Ingredients
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1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
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2 tablespoons canola oil
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1/2 cup onion, sliced
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2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
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1/4 cup fresh basil, chopped (or 1 teaspoon dried)
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2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
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salt, to taste
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pepper, to taste
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1 garlic clove, minced
Instructions
- Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
- Coat the bottom of the pan with the oil, adding more if needed.
- When the pan is hot, add the zucchini and onions.
- Spread out along the bottom of the pan.
- Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
- Sprinkle with salt and pepper while cooking.
- Halfway through the cooking, add the garlic and the herbs.
- If there is any sticking to the pan, add a little more oil.
- Remove the pan from the heat.
- Place slices of cheese over the zucchini in a single layer.
- Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.