- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds zucchini, sliced 1/4-inch thick
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 1 tablespoon finely chopped fresh oregano leaves
- 1 teaspoon dried oregano
- Salt and pepper
In a large frying pan over medium high heat, heat olive oil. Add sliced zucchini and saute for 3 to 4 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer for 5 to 7 minutes or until zucchini is crisp-tender. Adjust seasoning with salt and pepper and serve.
Recipe courtesy of Sandra Lee