A super simple and easy zucchini recipe with added garlic and oregano. It is healthy, crisp but tender and a perfect side dish for any dishes you want to make.
Summer is the perfect time to savor a freshly harvested zucchini. Its peak season starts from June to August, but it is available at the grocery store all year round. Thank you to the exports and modern technology.
This zucchini recipe is perfect to serve with this oven-roasted beef meatballs and cherry tomatoes and quinoa and lentils for a mega healthy meal, or, you might want to make it simple, serve with rice and beans with tomato-avocado salsa for an amazing meal in a bowl.
What is zucchini good for?
Zucchini is low-calorie and low-carb and packed with ample good-for-you nutrients. Zucchini is high in anti-oxidants and is rich in water and also soluble and insoluble fibre that can help to avoid the chance of constipation.
Why you will love oregano and garlic?
Most chefs and home cooks use garlic and oregano for flavor purposes. But I love them more than just for flavor; instead, garlic and oregano also make a dish soo healthy like this zucchini recipe without compromising the taste of the vegetable or your whole dinner.
Oregano is derived from the Greek word, "oros ganos" which means mountain joy. A true culinary classic that is often thought of as an Italian or a Mediterranean herb. But, its signature taste adds a zesty tang to a savory dish and enhances any sautéed vegetables too.
Garlic, Even though your mouth and your skin may reek of garlic after enjoying it, which is soo pungent that it even reputably keeps vampires in full stop! Its permeating effect is as important as its medicinal value. Garlic adds nutritional punch and flavor to any dish.
This zucchini recipe has the simplest and most basic ingredients.
- Chicken stock or vegetable stock/ water- for vegetarian
- Salt and pepper
- Chilli flakes
- Olive oil
See the recipe card for quantities.
This sautéed zucchini is cooked the other way around. It starts with adding the liquid into the pan, bringing it to a boil, adding the garlic and dried oregano (if that's what you're using) and cooking until the liquid decrease in half while the garlic starts to smell.
Add the zucchini, chilli flakes, salt and pepper and cook for a few minutes until just soft but still with a crunch. Turn off the heat, drizzle the olive oil and add the fresh oregano leaves (if using). Serve while it's warm.
Using stock to pre-cook the garlic will help offset the strong garlic fragrance and provide a better-concentrated taste for the vegetable.
Sautéed zucchini with garlic and oregano
- Large saute pan
- ¼ cup Chicken stock, vegetable stock or water
- 3 Cloves of garlic, minced
- 4 Medium size zucchini, sliced to ⅛ inch thickness
- 1 tablespoon Red pepper flakes
- 1 tablespoon Chopped fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon Freshly ground pepper
- 2 tablespoon Oregano oil or extra virgin olive oil
- ¼ teaspoon Salt
- Place the stock in the sautee pan. Turn on the heat to medium, add garlic and cook for 1 minute until the liquid evaporates leaving you 2 tablespoons. Add the zucchini, salt, and chilli flakes. Stir, cook for another 3 minutes until it softens a little but there is still a crunch. turn off the heat, add the oregano leaves, freshly ground pepper and drizzle the olive oil or oregano oil. Serve immediately.
- There should be a little crunch when you chew the vegetable, but either way soft and crunchy taste delicious.
- If using dried oregano, add at the beginning of cooking together with the stock and garlic.
- This method of cooking can also be applied to any vegetables of your choice like cauliflower, broccoli, carrots, beans and many more.