Zucchini Oreganata

Name: Zucchini Oreganata
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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

Directions

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.