Skillet Zucchini with Garlic and Oregano
Zucchini provides dietary fiber and softens quickly in the skillet while keeping a slightly firm center. Garlic and oregano add aroma, and olive oil helps the cubes brown evenly. Serve this side as soon as it is cooked.
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Servings: 2 (1 serving ≈ 136 gram)
Digestion time: 2 hour
Cut the courgettes (250 g) into 7–8 mm cubes and finely mince the garlic (3 g).
Heat the olive oil (15 g) in a skillet over medium heat. Add the garlic and fry for about 30 seconds, until fragrant.
Add the courgettes and oregano (1 g). Fry for 2–3 minutes, stirring often until the pieces soften slightly and brown evenly. Season with table salt (2 g) and black pepper (1 g), then remove from the heat.
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