4 plum tomatoes, coarsely chopped
1/2 teaspoon fresh oregano, coarsely chopped
3 medium zucchini, sliced
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes (optional)
- Chop tomatoes (1 cup) and oregano.
- Slice zucchini into 1/4-inch-thick rounds (about 6 cups).
- Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add zucchini; cook and stir 2-3 minutes or until tender. Season with salt and pepper flakes.
- Add tomatoes and oregano; cook 1-2 more minutes or until tomatoes soften. Serve.