Sauteed Zucchini with Ginger and Dill

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

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

vegetable oil, garlic, shallots, fresh ginger, zucchini, dill, pomegranate seeds, salt

Taken from www.foodandwine.com/recipes/sauteed-zucchini-ginger-and-dill (may not work)