Zucchini Tonic

In the dead of winter, as the lone dried asparagus stalks flail out of the snow-capped vegetable garden, one needs a little fresh greenery. Here's a simple zucchini recipe that restores the cholorophyll to your body:

Sauteed Zucchini

2 medium zucchini, washed and ends cut off

1 tsp. dried or frozen basil

Salt and pepper to taste

2 Tbsp. butter

1 Tbsp. olive oil

5 plump cloves garlic, finely chopped

Grate zucchini coarsely on a kitchen grater.

Heat saute pan. Add butter and oil and heat to sizzling. Add garlic and stir 1-2 minutes. Add half of zucchini and saute 5 minutes. Add remaining zucchini and saute another 5 minutes (some zucchini stays bright green this way). Season with basil, salt and pepper and serve.

Zucchini lets off a lot of moisture, so this will be saucey. If you like your zucchini drier, you can squeeze it out before cooking to remove some liquid or cook a few more minutes, but don't let zucchini become gray and overcooked.

Serves 4.