Best 5 Garlic Oregano Zucchini Recipes

BAKED PARMESAN GARLIC ZUCCHINI

Steps:

• Preheat the oven to 425F. Line a baking sheet with parchment paper.
• Cut zucchini lengthwise into quarters and put in a bowl.
• Pour olive oil over zucchini and add minced garlic. With your hands, rub the garlic and olive oil all over the zucchini.
• Put the zucchini on the baking sheet in a single layer, skin side down.
• Sprinkle the zucchini with salt, pepper, Parmesan cheese and oregano.
• Put the zucchini in the oven on the top rack, and bake for 15 minutes.
• Switch the oven to Broil, and bake for another 4 minutes, or until zucchini is golden brown.
• Serve warm. Optionally, you can sprinkle zucchini with an extra 1 tbsp Parmesan cheese right before serving.

GARLIC OREGANO ZUCCHINI

Steps:

• In a large skillet; cook and stir the garlic in oil over medium heat for 1 minute.
• Add the zucchini, oregano, salt and pepper.
• Cook and stir for 4-6 minutes or until the zucchini is crisp tender.

ROTELLE WITH ROASTED CORN, BRAISED ZUCCHINI, ROASTED GARLIC, OREGANO AND FETA

Steps:

• Preheat oven to 400 degrees F.
• Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.
• Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

SUMMER VEGETABLE SKEWERS

Steps:

• Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
• In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
• Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
• When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.

PASTA WITH ZUCCHINI AND OREGANO

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
• Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.