Instructions: * Note: Look for Mexican zucchini, which is pale green with faint, thin striping, at Latino markets.

Cut the zucchini in half crosswise, then cut each half lengthwise. Then cut into wedges. Arrange them in a single layer in a microwave-safe 13- by 9-inch baking dish. Drizzle with the olive oil, then sprinkle with the thyme, oregano and salt and pepper to taste. Microwave on high until just tender, about 5 minutes.

This recipe yields 6 servings.

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