Zucchini Oreganata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 655
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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
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.