Zucchini with Garlic and Oregano - Sauté

Courgettes (Zucchini) with Garlic and Oregano - Sauté

By Mark Zuleger-Thyss, Garden of Healing

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How can you tell the difference between courgettes and zucchinis? They really are the same thing - a small summer squash. What Americans call a zucchini, the British, Irish, and New Zealanders call them courgettes. Here is a tasty side dish recipe for this culinary vegetable sautéed in olive oil with garlic and oregano.

Botanically, zucchini is a fruit, but in culinary terms, it is treated as a vegetable. The flavor of zucchini is best when it is less than six inches long. They have little flavor when they reach maximum size (as large as baseball bats).

One medium zucchini contains 15-25 calories. They have a very high water content (over 95%), making them a perfect food for people on a diet. Zucchinis contain vitamins A and C, and useful amounts of folate, potassium, and calcium.

Serves 4-6


3-4 medium zucchini
2-4 tsp olive oil
4 cloves garlic, minced
10-20 leaves fresh oregano (or 1 tsp dried oregano)
Salt, to taste
Black pepper, freshly ground, to taste
Parsley, freshly coarse chopped, as garnish, if desired
Optional: 6 large Cremini mushrooms, sliced


Preparations & Cooking:

Trim off ends of zucchini and cut into 1/4-inch-thick slices.
(Slice mushrooms into large pieces.)
Heat olive oil over medium-high heat using a large 10- to 12-inch skillet.
Add garlic and sauté until fragrant; about 1 minute or more.
Add zucchini and toss to mix while sautéing.
(Add mushroom slices.)
Add oregano and toss well.
Reduce heat to medium-low, cover and cook until zucchini are soft, yet firm. Do not over soften causing too much water to be released.
Cook about 5 minutes or based on your cooking skills and knowledge.
Add salt and freshly ground pepper, to taste.
Garnish with freshly chopped parsley, if desired. Serve hot.



© 2020 Mark Zuleger-Thyss, Garden of Healing. All rights reserved.


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