I've found that this flavorful side dish complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation.—Teresa Kraus, Cortez, Colorado
- 1 teaspoon minced garlic
- 2 tablespoons canola oil
- 4 medium zucchini, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until zucchini is crisp-tender. Yield: 4 servings.
Originally published as Garlic Oregano Zucchini in Quick Cooking January/February 2006, p16
Reviews for Garlic Oregano Zucchini
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review