Prep 25 mins
Cook 35 mins
This recipe is from Vegetarian Times. It was published as a problem-solving recipe for 'spongy, bulbous zucchini and yellow squash.' Sauteing zucchini eliminates excess water and gives them a creamy texture.
- 2 tablespoons olive oil
- 4 medium zucchini, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh marjoram or 1 tablespoon oregano, chopped
- kosher salt
- fresh ground black pepper
- Heat half the oil in a large skillet over medium high heat.
- Add half the zucchini and cook, stirring only occasionally, until golden brown, 10-12 minutes.
- Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini. Return the first batch to the skillet.
- Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.
This was, indeed, a good use for abundant zucchini! I made it with a southwestern dish, so I used oregano instead of marjoram. The only advice I have is to salt and pepper gingerly instead of adding all of the salt mentioned in the instructions. Mine came out rather salty, which to me detracted from the creamy flavor of the veggie. Thanks for posting, I'm sure this recipe will come in handy this summer. Made for PAC Spring 2009.