Zucchini Oreganata

• 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

1. In a large frying pan over medium high heat, heat olive oil.
2. Add sliced zucchini and saute for 3 to 4 minutes.
3. Add remaining ingredients and bring to boil.
4. Reduce heat and simmer for 5 to 7 minutes or until zucchini is crisp-tender.
5. Adjust seasoning with salt and pepper and serve.

extravirgin olive oil, zucchini, tomatoes, oregano, oregano, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/zucchini-oreganata-recipe.html (may not work)