Categories: Sides

Ingredients

• 2 medium zucchini
• 2 tsp olive oil
• 3/4 tsp kosher salt
• Black pepper
• 2 small garlic cloves, crushed
• 1 1/2 tsp fresh oregano leaves
• Zest of 1 lemon
• 1 tsp fresh lemon juice

Directions

1. Trim the ends off the zucchini, halve it lengthwise, and then quarter the halves lengthwise to give you 16 wedges total.

2. In a large nonstick skillet, heat the oil over medium-high heat. Add the zucchini wedges, 1/2 tp salt, and pepper to taste. Cook, turning occasionally, until the wedges begin to brown, about 5 minutes. Add the garlic and oregano and cook, stirring, for 1 minute. Remove the pan from the heat. Sprinkle with the remaining 1/4 tsp salt, pepper to taste, the lemon zest, and lemon juice and serve.

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