This is one of the easiest recipes to prepare; and makes for a satisfying  veggie dinner. This is not an Oriental stir-fry. This is a Nuyorican stir-fry. The traditional accompaniment to this dish is rice. In this sequence, we paired it with couscous, and it came out just fine. It desired, you can serve it with potatoes or with pasta. The possibilities are endless. This dish uses a minimum of ingredients, You have the usual Nuyorican touch: olive oil, garlic, onion,  oregano, ground pepper, etc. Also,  we added roasted red peppers for extra flavor.



2 zucchini, washed and slice into small rounds (do not peel)
¼ cup olive oil
1 medium onion, peeled and slice into thin rounds
2 cloves garlic, peeled and minced
¼ teaspoon dried oregano
½ teaspoon fresh chopped thyme leaves or ¼ teaspoon dried
Salt and ground black pepper to taste
1 (7-oz.)  jar roasted peppers, coarsely chopped


  1. In a large skillet or frypan, heat olive oil over medium heat. Add onion and cook until soft and translucent. Add garlic and cook 2 minutes more.
  2. Stir in the zucchini, oregano and thyme leaves, and sauté until the zucchini is just cooked though and beginning to brown, about 10 minutes. Season with salt and ground pepper.
  3.  Add roasted red peppers and stir to combine until heated.  As noted, serve over rice, couscous, potatoes or favorite grain.
    Yield: 4 servings.