Total time: 15 minutes | Serves 6
Note: Look for Mexican zucchini, which is pale green with faint, thin striping, at Latino markets.
- 1 pound Mexican zucchini
- 1 tablespoon olive oil
- Scant 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano, finely crumbled
- Salt (about 1/2 teaspoon)
- Freshly ground pepper
Step 1Cut the zucchini in half crosswise, then cut each half lengthwise. Then cut into wedges. Arrange them in a single layer in a microwave-safe 13x9-inch baking dish. Drizzle with the olive oil, then sprinkle with the thyme, oregano and salt and pepper to taste. Microwave on high until just tender, about 5 minutes.
31 calories; 199 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 3 grams carbohydrates; 0 protein; 1.04 grams fiber.
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