CookEat Recipe
Zucchini with Oregano
Thin zucchini rounds quickly fried in olive oil and finished with a pinch of oregano just as their edges begin to brown.
Method
Steps
Step 1
Gather the ingredients: 800 g long zucchini; About 80 ml olive oil, enough for a shallow layer in the pan; 1 teaspoon dried oregano, or a generous pinch; Salt and black pepper.
Step 2
Wash the zucchini, trim the ends and dry well. Slice crosswise into rounds about 3 mm thick. Use a large wide frying pan or cook in batches so the slices can be turned easily.
Step 3
Heat a shallow layer of olive oil over medium-high heat until shimmering without smoking. Add the plain zucchini rounds carefully and cook briskly, turning often, for about 6–10 minutes per batch. Lower the heat if the oil smokes. Season with salt and pepper about halfway through.
Step 4
As soon as the zucchini are tender and beginning to brown at the edges, scatter the oregano over them and immediately lift out with a slotted spoon. Let excess oil drain briefly and serve hot, on their own or as a side.
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