Garlic Oregano Zucchini Recipe
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
- 1. 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.
1 cup equals 90 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 301 mg sodium, 6 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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