Zucchini Oreganata (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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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