The zucchini with garlic and oregano is a fragrant and flavorful side dish, a recipe of absolute simplicity, the kind that makes you think: “Why even write an article about this?” But it’s necessary. Because we can’t always have just salads, right? And maybe someone wants to cook zucchini with garlic and oregano: easy and delicious to accompany any main course!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 zucchini
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- to taste dried oregano (or fresh)
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Low-Edged Saucepan
Steps
Wash the zucchini, dry them, remove the ends, and cut them into small cubes. Peel the garlic clove, crush it with the back of a knife, and let it flavor in a low-edged saucepan with the two tablespoons of extra virgin olive oil for a minute. Add the zucchini, oregano, and adjust the salt. Cook over medium heat, stirring continuously for 5 to 10 minutes.
They will cook for five minutes if they are fresh and tender and if you like them crunchy. Ten minutes if they are harder. If you prefer them more cooked, you can add a bit of hot water to complete the cooking.
You can serve the zucchini either hot or warm.
