Zucchini Sticks Oreganata
Zucchini Sticks Oreganata is a side dish made with fresh zucchini cut into 2-inch sticks. Then, they’re easily sautéed in olive oil, garlic and dried oregano until they are tender and golden brown. This zucchini side dish is amazingly delicious and ready in 15 minutes! A delicious way to spice up zucchini this time of year!
(Disclaimer!) This post was originally published in 2015 and now with more in-depth descriptions, clearer instructions, we hope you enjoy all the new features.
Zucchini Sticks Oreganata… but Better!
Zucchini Sticks Oreganata is easily sautéed within minutes, and with fewer steps than most recipes. There’s no need to add a ton of ingredients or seasonings to them.
We love the simplicity of this dish. If you’re pretty much familiar with this green squash like zucchini, it’s a vegetable that doesn’t need to be embellished with a lot of seasonings or herbs. It doesn’t take much to make them tasty.
Sometimes too many seasonings can kill the flavor altogether, which is why we believe less is more when it comes to cooking fresh vegetables.
Our Zucchini Sticks Oreganata is very flavorful. The fresh garlic along with some oregano adds a lot of flavor to them, making them come alive! Plus, they will make a wonderful side dish. These zucchini sticks are so flavorful and tender to the bite, you can eat them alone, or serve as a side to complement almost anything!
What Does Oreganata Mean?
Oreganata is an Italian-American style of cooking foods. It usually means cooking with oregano and seasoned breadcrumbs, and sometimes with lemon. And it’s baked.
But this recipe is different. I decided to omit the breadcrumbs for my gluten-free friends, and sautéed the zucchini in a skillet, rather than baking them.
The result? It was quick, easy and they still turned out Delicious!
Ingredients You Will Need:
Ok, let’s make these delicious zucchini sticks oreganata. For our recipe, here are the following ingredients you will need:
- 5 small zucchini- lightly peeled, cut into sticks, 2-inch length and 1/2-inch thick
- 3 Tbsp. olive oil – divided
- 2 garlic cloves – minced
- Kosher salt, to taste
- fresh cracked black pepper, to taste
- 1/4 to 1/2 tsp. dried oregano
How To Make Zucchini Sticks Oreganata?
Our full recipe card is located at the bottom. But first, let’s run through our easy-to-follow steps, so you’ll know what’s involved before you start.
1. In a medium or large frying pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add one-third of the zucchini sticks. Cook and stir occasionally, until the zucchini begins to turn brown and is almost fork-tender, about 3 to 5 minutes.
2. Then sprinkle over them with some of the prepared garlic and oregano. Season with salt and fresh black pepper to taste. Sauté for an additional 1 to 2 minutes.
Stirring until garlic and oregano are well combined.
3. Remove and transfer to a serving platter.
4. Repeat this process 2 more times until all the zucchini sticks are finished: adding 1 tablespoon of olive oil to the skillet, and adding another third of the sticks. Continue to sauté until all the zucchini is tender and light brown. Then add in some minced garlic, oregano, and season with salt and pepper to taste.
5. Transfer to the serving platter. Keep warm until ready to serve.
Serves 4 to 5
Storing & Leftovers
- Store any leftover zucchini sticks to a sealed container, and keep them in the refrigerator. They will stay fresh for you to 3 days.
- Leftovers are great to reheat for lunch the next day. Or dice up the leftover sticks and make an omelet with them for breakfast. Be sure to follow our recipe for our Mom’s Best Zucchini Omelet for full flavor.
What to Serve Them With?
You can serve these zucchini sticks oreganata with so many options. Try them with some of your favorite meats, poultry, fish, and even vegetarian dishes. Here are a few ideas you can serve them with:
- London Broil Steak Grilled to Perfection!
- Parmesan Crusted Chicken Cutlets
- Roasted Eggplant Meatballs (Vegetarian)
- Flounder Fillets In Lemon Sauce
A Delicious Side Dish
My family really loved them, they even asked for seconds and thirds at the table. Next time, I will have to double my batch! Try this recipe, you won’t be disappointed.
… and enjoy!
and Enjoy!
Don’t forget! Your comments help us. If you make our delicious zucchini sticks oreganata, let us know and leave a comment with a star rating below! Have fun and snap a photo and hashtag it on Instagram; be sure to tag us @2sistersrecipes.
More Tasty Zucchini Recipes
- Mom’s Best Zucchini Omelet
- Triple Chocolate Zucchini Bread- The Chocolate Lover’s Bread!
- Creamy Potato and Zucchini Au Gratin- Italian Style!
Zucchini Sticks Oreganata
Zucchini Sticks Oreganata makes a wonderfully tasty dish you can eat alone, or serve them as a side to complement almost anything. Super easy too!
Ingredients
- 5 small zucchini - lightly peeled, cut into sticks, 2-inch length and 1/2-inch thick
- 3 Tbsp. olive oil - divided
- 2 garlic cloves - minced
- Kosher salt, to taste
- fresh cracked black pepper, to taste
- 1/4 to 1/2 tsp. dried oregano
Instructions
- In a medium or large frying pan, heat 1 tablespoon of olive oil over medium heat. Add one-third of the zucchini sticks. Cook and stir occasionally, until the zucchini begins to turn brown and is almost tender about 3 to 5 minutes.
- Then sprinkle over them with some of the prepared garlic and oregano.
- Season with salt and fresh black pepper to taste. Sauté for an additional 1 to 2 minutes.
- Stirring until garlic and oregano are well combined. Remove and transfer to a serving platter.
- Repeat this process 2 more times until all the zucchini sticks are finished: adding 1 tablespoon of olive oil to the skillet, add another third of the sticks, continue to sauté until all the zucchini is tender and light brown. Then add in some minced garlic, oregano, and season with salt and pepper to taste.
- Transfer to the serving platter. Keep warm until ready to serve.
- Serves 4 to 5
Nutrition Information:
Yield: 4 to 5 servings Serving Size: 1 serving (1 cup)Amount Per Serving: Calories: 90Total Fat: 8.6gCarbohydrates: 3.9gFiber: 1.2gSugar: 2gProtein: 1.4g
Thanks for stopping by…
Happy and Healthy Cooking! 🙂
xo anna and liz
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I'm always looking for new ways to prepare zucchini!! Sounds great to me!
Thank you for the compliment Joanne!
I don't know why we usually only eat zucchini in the summer! This sounds delicious and I love how golden they are. Mmmm!
We agree Sue! Thank you for the lovely compliment.
I love zucchini! Sadly my boyfriend doesn't. Actually, maybe that's a good thing. More for me!
Lol Cathleen! You bet- more for you is a good thing!
For some reason i rarely make zucchini in the winter. After seeing that, well, that's going to have to change!
I hear ya Abbe – I try to make a variety of vegetables every night and this was too easy- you have to give it a try!
I'm always looking for new ways to prepare zucchini! We've been trying to eat more veggies, and this looks great. 🙂
Thanks Betty!
Good heaven these little treats of zucchini look wonderful! Fantastic combination of flavors and wonderful recipe!
Thank you Dan!
Yummy! We always love to grill zucchini but this may be my perfect go-to recipe for winter time! Thanks ladies – I see sunshine in those photos – more please!
HI Tricia, this was so easy to make on stove-top. And yes, It's been sunny down here in Charleston, thank goodness! I hope it warms up there for you soon.