Sautéed Zucchini

Photo: Quentin Bacon
Sides don’t get much easier than this simple sautéed zucchini squash seasoned with salt, pepper, and fresh herbs.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 64
Caloriesfromfat 56 %
Fat 4 g
Satfat 0 g
Cholesterol 0 mg
Sodium 170 mg
Carbohydrate 5 g
Fiber 1 g
Sugars 2 g
Protein 2 g

Ingredients

2 tablespoons olive oil
4 medium zucchini, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon fresh marjoram or oregano, chopped
Kosher salt and pepper

Preparation

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 to 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

James Peterson,

February 2008