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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.
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