Lunch: Zucchini and Sugar Snap Peas
Ingredients
1 tbsp. vegetable oil
3 small zucchini
1/2 lb. sugar snap peas
2 green onions
1 tbsp. fresh oregano
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
Instructions
In nonstick 12-inch skillet over medium-high heat, in hot vegetable oil, cook zucchini, snap peas, green onions, oregano, salt, and pepper, 8 to 10 minutes, stirring frequently until vegetables are golden and tender-crisp.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
