Zucchini & Sugar Snap Peas

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Zucchini & Sugar Snap Peas

 

1 tbsp. olive oil

3 small zucchini, cooked, cut into 1 1/2 inch chunks

1/2 lb. sugar snap peas, cooked, stem and strings removed along both edges of

each pea pod

2 green onions, cut into 1/2 inch pieces

1 tbsp. fresh oregano, chopped, or 1/2 tsp. dried

 

Heat oil in a heavy nonstick skillet over medium high heat. Sauté all

ingredients 8 to 10 minutes, stirring frequently until vegetables are golden and

tender crisp.

Makes 6 servings.

 

 

 

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