Zucchini with Tomatoes and Marjoram

Zucchini with Tomatoes and Marjoram

Went to my cookbook “The Garden of Vegan” for dinner tonight. I had 2 zucchini in my fridge left to use and wanted to try a new recipe with them. I did think about making this recipe for Two-step Southwestern Stew. But I make that stew often because it’s incredibly delicious and satisfying. I found this simple recipe and was excited to see that it used marjoram, which one of the spices that I don’t fully understand how to use yet. It was pretty tasty, particularly when served alongside rice.

Zucchini with Tomatoes and Marjoram
3 cups zucchini, chopped
2-3 cloves garlic, minced
1 tablespoon olive oil
3 medium Roma tomatoes, chopped
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parmesan

1. In a large saucepan on medium heat, saute the zucchini and garlic in oil until the zucchini is tender but firm to the bite.
2. Add the tomato, marjoram, oregano, salt and pepper and cook an additional 1-2 minutes.
3. Garnish with parmesan.


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