Sauteed Zucchini and Garlic |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from Vegetarian Times. It was published as a problem-solving recipe for 'spongy, bulbous zucchini and yellow squash.' Sauteing zucchini eliminates excess water and gives them a creamy texture. Ingredients:
2 tablespoons olive oil |
4 medium zucchini, thinly sliced |
2 garlic cloves, finely chopped |
1 tablespoon fresh marjoram or 1 tablespoon oregano, chopped |
kosher salt |
fresh ground black pepper |
Directions:
1. Heat half the oil in a large skillet over medium high heat.
2. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10-12 minutes.
3. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini. Return the first batch to the skillet.
4. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.
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