Green and Gold Zucchini
Two types of zucchini make this delicious dish full of color and flavor.
Course Side Dish
Cuisine American
- 1 tablespoon extra-virgin olive oil
- ½ cup red onion, sliced pole to pole see Recipe Notes
- 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)
- You could also use yellow crookneck squash instead of straightneck zucchini.
- 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.