Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta

2 to 3 Tbsp olive oil or butter
1.5 lbs. zucchini , thinly sliced
1 garlic clove, thinly sliced
Salt and pepper
1/4 cup chopped mixed herbs: dill, basil, parsley and cilantro
1/2 cup crumbled feta.

Heat the oil in a wide skillet, then add the zucchini and garlic. Sprinkle lightly with salt and cook over low heat for 20 to 30 minutes, stirring every so often. The finished squash should have a light golden glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs and cheese and serve.

From Deborah Madison's book Vegetarian Cooking For Everyone.