| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 110 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 655 mg |
Reviews
The only thing I would change about this recipe is the amount I made. The entire family loved it and the serving dish was empty in a blink of an eye!
I made a happy mistake. I picked thyme from my herb garden instead of oregano also there were a few basil leaves. I also had a leek that needed to be used so I threw it in the skillet It all worked well
This recipe, like Sandra’s others, is sheer simple genius. I am Italian and this is the epitome of wonderful simple country cooking. This is such a wholesome dish that you could actually make any pasta of your choice as the SIDE DISH. Tonight I’m going to make Italian hamburger patties to serve with it. Just use your regular Italian meatball recipe, flatten, and fry. Outstanding!!!
Here’s mine:
for 1 lb of ground meat add the following:
1 egg
about a handful of seasoned bread crumbs
about a handful and a half of grated pecorino romano
a pinch of salt – be careful, the romano is a bit salty
black pepper
chopped parsley if desired
mix well with clean hands
pinch off a small piece and nuke it for a few seonds. Taste test and tweak if neccesary
Manja Manja!!
Here’s mine:
for 1 lb of ground meat add the following:
1 egg
about a handful of seasoned bread crumbs
about a handful and a half of grated pecorino romano
a pinch of salt – be careful, the romano is a bit salty
black pepper
chopped parsley if desired
mix well with clean hands
pinch off a small piece and nuke it for a few seonds. Taste test and tweak if neccesary
Manja Manja!!
This recipe was easy and really good. I didn’t use the fresh oregano after reading the other reviews and it came out perfect, even the kids loved it. I did use fresh tomatoes and garlic because I didn’t have any canned but it still came out great. It was so simple I don’t even need to use the recipe next time. I will make this again soon.
I’ll make this again – it was so simple to make and it looks attracive as a side dish in a large white bowl. I didn’t have the fresh oregano and just added a bit more of the dried herb. The zucchini was just the right degree of crispness.
Yes, I love this recipe. It is a great way to use all the zucchini from the summer harvest and a good, fresh, flavorful vegetable dish.
This was very easy and turned out wonderful! My husband loved it and so did I!!
This might be ok with a lot less oregano. There was too much for us.
only used dried oregano and it was really good.
Oregano is such a strong herb especially dried oregano. You need to cut way back on the amount in this recipe otherwise that’s all you can taste.