Ingredients
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 large zucchini, cut into rounds
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
1/4 c. freshly grated Parmesan
Preparation
Step 1In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with salt, pepper, and a pinch red pepper flakes. Step 2Top with Parmesan and serve warm.
Do you need to peel zucchini? Nope! Zucchini skin is edible so there’s no need to peel before cooking. Just be sure to rinse and dry your zucchini before using. How do I keep zucchini from getting? Zucchini is very water-logged, but it can crisp up! Working with a hot pan is key and giving the zucchini undisturbed time on each side will let the zucchini sear. If you’re looking for really crispy zucchini give our zucchini cakes a try! If you need more zucchini ideas, we have plenty! From breads, boats, to noodles - we’ve made it all! Have you made this yet? Let us know what you think in the comments below!
