Zucchini is one of those classic summer vegetables.  Even though it seems available nearly all year long, the freshest and tastiest zucchini are definitely a part of summer’s bounty. I enjoy zucchini raw, sauted, fried, baked – well just any way.  This simple recipe is one of my easy standbys that comes together in minutes.  And yes – you can enjoy it all year round!

Ingredients:

• 2 zucchini squash, sliced into thin rounds
• dried oregano
• pinch of salt
• splash of vinegar (I like champagne or rice wine)
• olive oil

1. Warm saute pan over med-high.  Add a small amount of olive oil and bring to temp.
2. Add zucchini and saute for several minutes.  As it begins to soften, add salt and oregano. Continue cooking.
3. As the squash browns and the pan dries up – add the splash of vinegar and deglaze all the spice stuck to the pan.
4. Serve immediately.