Serves: 4
Total Calories: 69
Trim the zucchini, then cut it crosswise on the bias into ¼-inch thick slices. Heat 1 tablespoon of the oil in a large nonstick skillet. Cook the zucchini in a single layer, in batches, turning once, until crisp tender with bright green edges, about 2 to 3 minutes. Remove to a bowl, and cool 10 minutes. To the bowl add the remaining oil, and the vinegar, salt, pepper, and oregano. Mix gently to coat the zucchini. On a serving plate, arrange the zucchini in an overlapping pattern. Top with the crumbled cheese. Serve at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marinated Zucchini Salad with Fresh Oregano recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
