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Ingredients
2 tsp. dried chives
1 tsp. dried peppermint
5 thin lemon slices
¼ tsp. turmeric
1 tsp. garlic
Splash of olive oil
1 lb. zucchini, sliced into thick coins

Directions
Blanch the zucchini in boiling water until almost tender, about 1 ½ minutes. Drain and pat dry. The balancing helps tenderize the zucchini so it can be sautéed in very little oil. Heat a large sauté pan over high heat, then use a pastry brush to spread the olive oil around. Add the zucchini, garlic, turmeric, and lemon and sauté until the zucchini is soft and fragrant, about 5 minutes. Toss with the mint and chives and serve warm or slightly chilled (be sure to eat the lemons too!)

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