|Water||1⁄4 Cup (4 tbs)|
|Instant chicken broth||1 Tablespoon (1 Envelope)|
|Mixed salad herbs||1 Teaspoon|
1) Trim the end of the zucchini and cut each lengthwise into quarters. Then cut the quarters into 3-inch-long sticks.
2) In a medium-sized frying pan, combine the zucchini with all the remaining ingredients.
3) Heat the mixture to boiling. In case bouillon cube is being used, crush it with a spoon. Stir properly to mix and cover the pan.
4) Cook for 15 minutes or till the zucchini is tender-crisp.
5) Serve hot.