Friday, July 25, 2014

Zucchini with shallots and fresh oregano

A very quick and delicious side dish. You can use dried oregano, if you must, but try to get fresh oregano. You won't be sorry because it is so different from the pizza-tasting dried version.

Zucchini with shallots and fresh oregano

Serves: 4


3 medium zucchini (about 1 pound)
4 medium shallots
1/2 tsp chopped fresh oregano leaves
1 tsp olive oil
salt and freshly ground black pepper


  1. Peel and slice the shallots. Separate the rings.
  2. Slice the zucchinis into 1/8-inch medallions.
  3. Coat a non-stick skillet with the oil. Place over medium head, and add the shallots, salt and pepper. Cook until soft and just beginning to brown at the edges.
  4. Add zucchini medallions, and saute briefly, stirring, until they begin to soften.
  5. Add oregano, cover pan and cook 3 minutes, or until softened, but not soggy.
Per serving (about 3/4 cup): Calories 47, fat 2g (.3g sat), protein 2g, fiber 0g, sodium 161mg, calcium 27mg.

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