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Sauteed zucchini with garlic and oregano in a black serving plate on a grey linen covered

Sautéed zucchini with garlic and oregano

5 from 1 vote
When life hands you with zucchini, make this recipe. Easy, inexpensive, healthy and a great side dish.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 114
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large saute pan

Method
 

  1. 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.
    Sliced zucchini in the sautee pan stirring with stainless steel spatula.

Notes

  • 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.