Stewed Zucchini with Garlic, Basil, and Mint (phase 1-4) serves 6
Adapted from bon appettit
2 tbsp extra-virgin olive oil
2 garlic cloves, thinly sliced
3 pounds small zucchini, trimmed, cut on a diagonal into 1/4″ slices
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh mint
Sea salt and freshly ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until fragrant and light golden, 2–3 minutes. Add zucchini. Cook, stirring occasionally, until zucchini are golden in spots, 20–25 minutes.
Add 1/2 cup water to skillet and cook, stirring occasionally, scraping up brown bits from bottom of pan, and adding more water as needed if pan is too dry, until water evaporates and zucchini are tender and beginning to break down into a coarse purée, 8–10 minutes. Stir in herbs. Season to taste with salt and pepper.