Zucchini Oreganata

Name: Zucchini Oreganata
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams diced tomatoes with basil, garlic, and oregano; 2 Tbsps extra-virgin olive oil; 1 teaspoon dried oregano; 1 Tbsp finely chopped fresh oregano leaves; 4 servings Salt and pepper; 680 grams zucchini, sliced 1/4-inch thick

This gluten free, primal, and fodmap friendly recipe serves 4. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 128 calories. Head to the store and pick up canned tomatoes, olive oil, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

In a large frying pan over medium high heat, heat olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add sliced zucchini and saute for 3 to 4 minutes.

Ingredients you will need

Zucchini

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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Salt And Pepper