2 (1)

Categories: Vegetables, Vegetarian

Zucchini With Oregano and Thyme (Calabacitas)

When friends ask what I'm cooking for Christmas, the answer will be almendrado de pollo, not roast turkey. Mexican Christmas dinners are a tradition in my house. It's fun to hunt out interesting new recipes and to shop for ingredients ... Read more

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.

Each serving:
31 calories; 199 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 3 grams carbohydrates; 0 protein; 1.04 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Carrots, cauliflower and fennel with harissa and caraway
Moruno's roasted butternut squash with dukkah
Baked zucchini with mint and garlic stuffing
Steamed asparagus with brown butter sauce