Zucchini Oreganata

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
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