Garlic Zucchini Saute

 Garlic Zucchini Sauté

by MAKINZE GORE

PARKER FEIERBACH

Most days, we don't have time to make an elaborate side dish, and something simple is all we crave. This easy, quick-sautéed zucchini is the perfect side dish for those nights. It's full of flavor, and the zucchini slightly caramelizes as it cooks in the cast-iron pan. It's our favorite way to use up zucchini (beside chocolate zucchini bread, of course) and you can catch us eating it as our lunch almost weekPREP TIM

0 HOURS 20 MINS

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 (omit when detoxing)

DIRECTIONS

1. In 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. 
2. Top with Parmesan and serve warm when not Detoxing!