Zucchini with Sage

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Sage is a very strong herb when used fresh, but its flavor mellows when sautéed in olive oil. The Italian call sage cooked in butter, “black butter” and serve it over pasta or meat.

Serves 4

Ingredients

2 pounds zucchini, trimmed, cut into rings
1 tablespoon olive oil
1 teaspoon trans-fat free margarine
8 sage leaves
1/4 cup low-fat chicken stock or water
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Heat a large skillet over medium heat and warm the olive oil. Add the sage and cook 1-2 minutes until the sage begins to turn dark green. When the sage is crispy, remove with a slotted spoon to a paper towel.

Turn the heat to high and add the zucchini, salt, and pepper. Cook 2-3 minutes, stirring occasionally until the zucchini starts to brown. Add the chicken stock and cover. Cook 2-3 additional minutes until zucchini is soft and sprinkle with sage. Serve immediately.

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Make It A Meal

Serve with Chicken Saltimbocca or Mashed Sweet Potatoes.

Wine Pairing

Chardonnay, Pinot Noir