Green and Gold Zucchini
1 tablespoon extra-virgin olive oil
½ cup red onion, sliced pole to pole (see note)
2 cups yellow straightneck zucchini, unpeeled and sliced into ¼-inch half moons
2 cups zucchini, unpeeled and sliced into ¼-inch half moons
1 clove garlic, minced
½ teaspoon dried oregano flakes
1/8 teaspoon salt
1/8 teaspoon pepper
Heat olive oil in a large skillet over medium heat. Add onions, zucchini, garlic, oregano, salt, and pepper. Stir frequently. Cook 10-12 minutes or until vegetables are crisp tender.
Yield: 6 servings (serving size: about ½ cup)
- To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.
- You could also use yellow crookneck squash instead of straightneck zucchini.