2 Tbsp. Olive oil
2 Red Dog Farm Zucchini, sliced thin
2 cloves garlic, chopped
1 Tbsp. fresh oregano or marjoram, chopped
Kosher salt and black pepper
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring twice, until golden brown, 10 to 12 minutes. Transfer to a plate and repeat with the remaining tablespoon of oil and zucchini. Return the first batch of zucchini to the skillet along with the garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing gently, until the garlic is fragrant, 1 to 2 minutes.
Left-overs are good with scrambled eggs or your favorite pasta.