Garlic Oregano Zucchini Recipes
GARLIC OREGANO ZUCCHINI
I've found that this flavorful side dish complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation on classic zucchini recipes. -Teresa Kraus, Cortez, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until zucchini is crisp-tender.
Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
SUMMER VEGETABLE SKEWERS
Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they're quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you're short on time.
Provided by Melissa Clark
Categories skewers and kebabs, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
- In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
- Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
- When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.
GARLIC OREGANO ZUCCHINI
Make and share this Garlic Oregano Zucchini recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet; cook and stir the garlic in oil over medium heat for 1 minute.
- Add the zucchini, oregano, salt and pepper.
- Cook and stir for 4-6 minutes or until the zucchini is crisp tender.
Nutrition Facts : Calories 95.2, Fat 7.4, SaturatedFat 0.6, Sodium 310.5, Carbohydrate 7, Fiber 2.3, Sugar 3.4, Protein 2.5
CHEESY ZUCCHINI WITH GARLIC-OREGANO STUFFING
A garlicky-cheesy vegetarian main dish or a side dish with a simple grilled entree and some ripe sliced tomatoes; I've made these for a long time now; I don't remember where the recipe came from. It also works perfectly using the little round French zucchinis. Just before serving, sprinkle with some minced fresh oregano for even more of an herby kick.
Provided by EdsGirlAngie
Categories Vegetable
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchinis in half lengthwise and scoop out some of the flesh, leaving about a 1/4-inch shell; chop and set aside.
- In skillet, saute garlic in butter until soft.
- Combine bread crumbs, chopped zucchini, pepper and oregano; add to garlic and butter in pan.
- Saute lightly for about 5 minutes, then spoon mixture into zucchini shells.
- (It will seem like a lot, but just cram it in there!) Bake, covered with foil, in a greased baking dish at 375 degrees F for 15 minutes; remove pan from oven and top zucchinis with cheddar cheese; return to oven, uncovered, for another 5 to 10 minutes or until zucchini is tender but not mushy and cheese is melted.
Nutrition Facts : Calories 598.9, Fat 49.4, SaturatedFat 31.2, Cholesterol 149.2, Sodium 804.2, Carbohydrate 10.3, Fiber 2.7, Sugar 4.1, Protein 31.1
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