Sautéed Zucchini with Ginger and Dill

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1/4 cup vegetable oil
2. 3 garlic cloves, halved
3. 2 medium shallots, thinly sliced
4. 1 tablespoon minced fresh ginger
5. 3 pounds small zucchini, sliced into 1/4-inch-thick rounds
6. 1/2 cup chopped dill
7. 1 1/2 tablespoons dried pomegranate seeds (see Note), optional
8. Salt

1. In a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until sizzling, about 1 minute. Add the shallots and cook over moderate heat, stirring, until softened, about 4 minutes. Add the ginger and cook for 2 minutes. Add the zucchini and cook until beginning to brown, about 10 minutes. Stir in the dill and pomegranate seeds and season with salt. Transfer to a bowl and serve.