Sides don’t get much easier than this simple sautéed zucchini squash seasoned with salt, pepper, and fresh herbs.
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
How to Make It
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.
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This is a simple saute recipe but a great one for a quick and delicious side dish. I only made half the recipe, so I didn't have to do the double batch. I used fresh basil as a substitute for the oregano since I had it on hand and it was a great addition. I love garlic so I would consider adding more. All in all a great simple dish.
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