Summertime Zucchini with Lemon and Fresh Oregano

Serves: 4


2 medium zucchini, about 7 ounces each

2 tsp Flying Olive Lemon, Garlic, or Gremolata (lemon, garlic, parsley, and mint) Extra Virgin Olive Oil

¾ tsp kosher salt

Freshly ground black pepper

2 small garlic cloves, peeled and crushed

1 ½ tsp fresh oregano leaves

Zest of 1 small lemon (zest first, then squeeze)

1 tsp fresh lemon juice


Trim the ends off the zucchini. Halve them lengthwise and then quarter the halves lengthwise to give you 16 wedges total.

In a large nonstick skillet, heat the Flying Olive Extra Virgin Olive Oil(s) of Choice over medium-high heat. When the oil is hot, add the zucchini, ½ tsp salt, and pepper to taste. Cook, turning occasionally. The wedges will begin to brown in about 5 minutes. Add the garlic and oregano and cook, stirring, for 1 minute

Remove the pan from the heat. Sprinkle with the remaining ¼ tsp salt, pepper to taste, the lemon zest, and the lemon juice. Serve.

Adapted from a recipe by

Submitted by Barb L.