Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 teaspoon vegetable oil
- 4 cups zucchini, sliced
- 1 cup onion, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
Directions[]
- Heat vegetable oil in a large nonstick skillet over medium-high heat.
- Add zucchini and onion; sauté 6 minutes or until tender.
- Add oregano, salt, and pepper; toss to coat.
- Sprinkle with Parmesan cheese.
Yield: 5 servings