Zucchini with Oregano and Sun-Dried Tomatoes

1 teaspoon olive oil
1 pound young zucchini, cut into 1/2 inch-thick rounds, cubes or wedges
salt and pepper
1/3 cup oil-packed sun-dried tomatoes, cut into strips
1-2 teaspoons minced garlic
1 tablespoon chopped fresh oregano
fresh lemon juice to taste

Heat oil in cast-iron skillet over medium-high heat.  Add zucchini, season well with salt and pepper, and saute, tossing often, 2-3 minutes.  Stir in sun-dried tomatoes, garlic and oregano.  Continue to saute, stirring often, until just tender, about 2-3 minutes longer.  Toss with lemon juice to taste and serve immediately.  Makes 3-4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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