Wash the zucchini, trim the ends, then cut them into cubes.
Heat a drizzle of extra virgin olive oil in a frying pan and lightly brown a garlic clove.
Remove the garlic once golden and add the zucchini, cooking for 10 minutes while stirring.
Combine the breadcrumbs and the grated Parmigiano Reggiano DOP and continue cooking for another 5 minutes, adding a pinch of oregano.
Adjust the salt, mix and serve hot.
Frying pan
Store in an airtight container in the fridge for up to 3 days.
Serve hot or as a snack with a yogurt sauce.
Italy
| Energy (kcal) | 57.22 |
| Carbohydrates (g) | 6.34 |
| of which Sugars (g) | 2.22 |
| Fat (g) | 1.83 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 3.53 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.08 |
