Italian Zucchini

posted by Christine Gable on Monday, Aug 30, 2010
posted by Christine Gable
Prep Time: 2 minutes
Cook Time: 4 minutes

Description

Thanks to Marshall Katzman for this quick zucchini recipe. We were talking good, quick food when we met in Wisconsin and he shared his fabulous way to make zucchini. Italian zucchini!

Ingredients

  • 1 zucchini - medium/large
  • 1 tablespoon olive oil (light)
  • 1⁄2 teaspoon oregano (dried)
  • 1⁄2 teaspoon Adobo (or garlic salt)
  • 1 tablespoon Parmesan/Romano grated cheese

Goes Well With

anything grilled, beef, chicken, sliced ham, veggie burgers

Calories per Serving

82

Directions

  1. Wash zucchini and cut ends off. Slice in half and then slice lengthwise into thin slices that are about 1/3-inch thick.
  2. Place large non-stick skillet over medium-high heat and add oil. Swirl to coat bottom and lay slices in pan. Sprinkle with half of each of the oregano and Adobo. Cook for about 2 minutes.
  3. Flip zucchini slices to other side and sprinkle with remaining oregano and Adobo. Cook for 2 more minutes, until zucchini is just fork-tender. Sprinkle with parmesan and serve.

Makes

Source

Marshall Katzman

Please note: some serving size selections may result in uncommon measurements.

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