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Garlic Oregano Zucchini Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

Ingredients

  • 1 teaspoon minced garlic
  • 2 tablespoons canola oil
  • 4 medium zucchini, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 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.

Nutritional Facts

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.

Reviews for Garlic Oregano Zucchini

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MY REVIEW
Reviewed Feb. 18, 2014

"Quick and tasty. I used olive oil instead. Also added fresh parsley and basil."

MY REVIEW
Reviewed Jul. 18, 2013

"I made this recipe with a few modifications, and it was delicious! I will definitely be making this again and again."

MY REVIEW
Reviewed Dec. 16, 2012

"I added some hot and spicy oregano from my garden and it turned out to be very tasty. My friends really liked it."

MY REVIEW
Reviewed Dec. 16, 2012

"I added some hot and spicy oregano from my garden and it turned out to be very tasty. My friends really liked it."

MY REVIEW
Reviewed Nov. 1, 2012

"This is a great side dish that's quick, tasty and healthy. I make it often."

MY REVIEW
Reviewed Dec. 20, 2010

"This was delicious and very simple."

MY REVIEW
Reviewed Oct. 18, 2009

"This had more flavor than I was expecting. It's quick to make too. I used a mandolin to slice my zucchini, but the slices were just a little too thin; hand slicing would be better."

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