Zucchini With Oregano and Thyme (Calabacitas)

Time 15 minutes
Yields Serves 6
Zucchini With Oregano and Thyme (Calabacitas)

Cut the zucchini in half crosswise, then cut each half lengthwise. Then cut into wedges. Arrange them in a single layer in a microwave-safe 13x9-inch baking dish. Drizzle with the olive oil, then sprinkle with the thyme, oregano and salt and pepper to taste. Microwave on high until just tender, about 5 minutes.

Look for Mexican zucchini, which is pale green with faint, thin striping, at Latino markets.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.