Wash the zucchini and trim the ends, then cut them into cubes.
Heat a drizzle of extra-virgin olive oil in a pan and sauté a clove of garlic.
Remove the garlic once golden and add the zucchini, sautéing for 10 minutes while stirring.
Add the breadcrumbs and grated Parmesan and continue cooking for another 5 minutes, adding a pinch of oregano.
Adjust with salt, mix and serve hot.
Pan
Store in an airtight container in the fridge for up to 3 days.
Serve them hot or as a snack with a yogurt sauce.
Italia
| Energy (kcal) | 58.24 |
| Carbohydrates (g) | 6.22 |
| of which Sugars (g) | 1.85 |
| Fat (g) | 1.91 |
| of which Saturates (g) | 1.1 |
| Protein (g) | 3.65 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.14 |
