Garlic Oregano Zucchini Recipes

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.

Steps:

• Preheat oven to 400 degrees F.
• Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.
• Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

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.

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.