2 teaspoons olive oil
2 small zucchini cut into 1/2-inch chunks
5 ounces sugar snap peas, stems and strings removed
2 scallions, cut into 1/2-inch pieces
1/4 teaspoon dried oregano
Heat oil in a heavy non-stick skillet over medium-high heat. Add zucchini, peas, scallions and oregano. Sauté for 8 to 10 minutes, stirring frequently, until egetables are golden and tender crisp. Serve as a side dish or as topping for rice or pasta.