Italian Zucchini

When it comes to cooking dinner, I usually put most of my effort into the main dish and keep the side dishes simple. Most days, I heat up some frozen veggies or toss together a Caesar Salad. However, this week, I found Italian Squash (aka Zuchini, aka Courgette) on sale for $0.59/pound, so I decided to cook an actual side dish. I learned how to do this from my best friend Jill...who learned it from one of her friends. I don't know if it has an official name or not, so I just call it Italian Zucchini.

Italian Zucchini

2 Tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon sea salt
2 zucchini
dried oregano, to taste
parmesan, to taste

In a small bowl, combine the olive oil, garlic and sea salt. Slice the zucchini into thin rounds. In a small baking dish, place a layer of zucchini. Brush zucchini with olive oil mixture and then sprinkle on a little dried oregano and Parmesan cheese. Repeat until you've used all the zucchini. Cover with aluminum foil and bake at 350 degrees for about thirty minutes or until your zucchini is to your desired tenderness.

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