Rating: 2 stars
16 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 7
  • 1 star values: 5
  • 16 Ratings

This dish can be made with only zucchini or only yellow squashes (instead of both) by using two pounds of either.

Martha Stewart Living, September 2009, Martha Stewart Living, September 2009

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Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large skillet with oil. Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes. Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes. Transfer to a plate. Repeat twice with remaining garlic, zucchini, and yellow squashes. Stir in vinegar to last batch, and let evaporate slightly. Return all batches of zucchini and yellow squashes to skillet, and stir in oregano. Serve warm or at room temperature. Garnish with oregano sprigs.

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Reviews

16 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 7
  • 1 star values: 5