- 2 tablespoons olive oil
- 4 medium zucchini, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh marjoram or oregano, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Heat half the oil in large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer cooked zucchini to a plate. Repeat with remaining oil and zucchini. Return first batch to skillet. Stir in garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.
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