Prep 10 mins
Cook 5 mins
For a colorful variation you can use half yellow squash. From Taste of Home.
- 1 teaspoon minced garlic
- 2 tablespoons canola oil
- 4 medium zucchini, sliced
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- In a large skillet; cook and stir the garlic in oil over medium heat for 1 minute.
- Add the zucchini, oregano, salt and pepper.
- Cook and stir for 4-6 minutes or until the zucchini is crisp tender.