- ¼ cup Chicken stock, vegetable stock or water
- 3 Cloves of garlic, minced
- 4 Medium size zucchini, sliced to ⅛ inch thickness
- 1 tablespoon Red pepper flakes
- 1 tablespoon Chopped fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon Freshly ground pepper
- 2 tablespoon Oregano oil or extra virgin olive oil
- ¼ teaspoon Salt
Place the stock in the sautee pan. Turn on the heat to medium, add garlic and cook for 1 minute until the liquid evaporates leaving you 2 tablespoons. Add the zucchini, salt, and chilli flakes. Stir, cook for another 3 minutes until it softens a little but there is still a crunch. turn off the heat, add the oregano leaves, freshly ground pepper and drizzle the olive oil or oregano oil. Serve immediately.
- There should be a little crunch when you chew the vegetable, but either way soft and crunchy taste delicious.
- If using dried oregano, add at the beginning of cooking together with the stock and garlic.
- This method of cooking can also be applied to any vegetables of your choice like cauliflower, broccoli, carrots, beans and many more.
Category: Side Dish
Cuisine: American
Keyword: oregano, Zucchini
Calories: 114 kcal (6%)Carbohydrates: 10 g (3%)Protein: 3 g (6%)Fat: 8 g (12%)Sodium: 199 mg (9%)Potassium: 611 mg (17%)Fiber: 4 g (17%)Sugar: 5 g (6%)Vitamin A: 1030 IU (21%)Vitamin C: 36 mg (44%)Calcium: 85 mg (9%)Iron: 2 mg (11%)