Sauteed Zucchini and Garlic

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

Directions

1. Heat half the oil in a large skillet over medium high heat.
2. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10-12 minutes.
3. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini. Return the first batch to the skillet.
4. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.