Sautéed Zucchini with Parmesan


Serves 4; cup per serving


Prep time: 5 minutes; Cooking time: 10 minutes; Standing time: 5 minutes

Zucchini spears are lightly browned and then sprinkled with fresh oregano to heighten the flavor of mild summer squash.


1 teaspoon canola or corn oil

½ cup diced onion

2 medium zucchini, quartered lengthwise and cut crosswise into 2½ - to 3-inch pieces

¼ teaspoon pepper

1 tablespoon chopped fresh oregano

1/8 teaspoon salt

¾ ounce shredded or grated Parmesan cheese


In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until beginning to soften, stirring frequently.

Stir in the zucchini. Cook for 6 minutes, or until tender-crisp, stirring frequently. Transfer to a serving platter.

Sprinkle with the remaining ingredients in the order listed. Let stand for 5 minutes.

These recipes are reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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