Snapper With Zucchini & Mushrooms

• 3 cups diced zucchini
• 2 cups halved fresh mushrooms
• 3/4 cup chopped sweet onion
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 4 red snapper or orange roughy fillets (6 ounces each)

1. In a
2. coated with cooking spray, saute the zucchini, mushrooms and onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, salt, pepper and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
3. Meanwhile, in another
4. coated with cooking spray, cook fillets in remaining oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with vegetable mixture.

zucchini, mushrooms, sweet onion, olive oil, garlic, tomatoes, fresh basil, fresh oregano, salt, pepper, red pepper, red snapper

Taken from www.tasteofhome.com/recipes/snapper-with-zucchini-mushrooms/ (may not work)