- 2 medium zucchini
- 2 teaspoons vegetable oil
- 1 clove garlic minced or 1/4 teaspoon garlic powder
- 1⁄8 teaspoon each salt and pepper
- 1⁄4 teaspoon oregano (optional)
Wash zucchini and cut into ¼-inch thick rounds or sticks.
In a medium skillet, heat oil over medium high heat (350 degrees in an electric skillet).
Add garlic and zucchini then sprinkle with salt, pepper and oregano, if desired. Cook, stirring occasionally, until zucchini is soft, about 5 to 7 minutes.
Refrigerate leftovers within 2 hours.