Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.
Feel free to swap yellow squash for the zucchini.If you've never purchased anything but Greek feta cheese, you might want to try French feta for its mild, creamy taste or Bulgarian feta for its exceptional tanginess.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (52%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 8.3mg||3 %|
|Sodium 117.7mg||4 %|
|Potassium 298.3mg||8 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 2.8g|
|Protein 2.7g||4 %|
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Calories per serving: 48
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