Every Autumn I find myself up to my knees in zucchinis from my garden. We eat them fresh in salads, steamed with garlic and olive oil, baked in breads, and stewed into hearty soups. Here’s a recipe that puts a new twist on the standard zucchini fare.
Herb Zucchini Hash
1 medium to large zucchini
1 small onion, chopped
4 cloves of garlic, minced
2 TB olive oil
2 cups sliced crimini mushrooms, sliced thin
3 TB fresh tarragon, chopped
1/2 cup sour cream
Salt and pepper
Cut off 1/4 of your zucchini and slice it thin. Grate the rest.
In a large skillet, sautee your onion, garlic, mushrooms, and sliced zucchini in the olive oil until the onions are translucent.
Add in the grated zucchini, tarragon, and salt and pepper. Cook a couple more minutes until the grated zucchini is soft.
Remove from heat and let cool for a few minutes.
Stir in the sour cream and serve.
This makes a wonderful side dish for fish, tofu, or chicken.
You can substitute fresh dill for the tarragon if you prefer.