Everything squash is my motto this summer. Especially while I’m here in Greece. The vegetables are so fresh and delicious. No comparison to the US. Since I’m on vacation, I’m not cooking much these days. But when I enter the market I can’t help but check out what looks fresh and these little babies called my name. I hope you try this recipe because it is delicious and super simple to make. Again, don’t forget the lemon wedges to garnish with.
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Sauteed Baby Zucchini
- 2 lbs baby zucchini, sliced in half lengthwise
- 2 tbs olive oil
- chili powder
- dried oregano
- salt to taste
- 2 cloves garlic, minced
- 2 tbs grated parmesan cheese
- optional: lemon wedges
- In a large skillet, working in two batches, heat 1 tbs olive oil. Once hot, add in half the zucchini pieces. Cook cut side down for 3-4 minutes. Flip over and season with your spices to taste. Toss in the garlic 30 seconds before you're ready to remove them from the pan and stir. Transfer to platter and repeat the process. Top with your freshly grated cheese and serve with lemon slices.