Zucchini With Oregano And Thyme - {Calabacitas}

Recipe Ingredients

1 lb	454g / 16oz	Mexican zucchini - see * Note
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried oregano - finely crumbled
1/2 teaspoon	2.5ml	Salt - about
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Look for Mexican zucchini, which is pale green with faint, thin striping, at Latino markets.

Cut the zucchini in half crosswise, then cut each half lengthwise. Then cut into wedges. Arrange them in a single layer in a microwave-safe 13- by 9-inch baking dish. Drizzle with the olive oil, then sprinkle with the thyme, oregano and salt and pepper to taste. Microwave on high until just tender, about 5 minutes.

This recipe yields 6 servings.

Each serving: 31 calories; 199 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 3 grams carbohydrates; 0 protein; 1.04 grams fiber.

Source:
The Los Angeles Times, 12-16-2001

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