Sauteed Zucchini

Makes 6 servings

1 tsp vegetable oil
2 lbs zucchini, in 1/2 inch slices
1/2 c bread crumbs, toasted
1/4 c minced fresh parsley
2 Tbsp minced dry-roasted
1 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh oregano
1 clove garlic, minced (optional)
Ground black pepper to taste
1. In a large nonstick skillet, heat oil
over medium-high heat. Add
zucchini; cook and stir 5-8
minutes, or until just tender and
lightly browned. Remove from
2. Combine crumbs, parsley,
almonds, Parmesan, oregano
and optional garlic. Add to
zucchini; toss and serve.

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