- 2 lbs of zucchini
- 4 leaves of basil
- 1 pinch of chili pepper
- 3 shallots, thinly sliced
- 3 tbsp extra virgin olive oil
- salt and pepper
Clean the zucchini and slice them into rounds about 1/4 of an inch think. Add to a deep pan and before turning on the heat, add all other ingredients. Cover and cook on low heat for approximately 20 minutes. Cook for an additional 5 minutes without the lid until the cooking water evaporates.
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