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salt and pepper according to taste
Heat oil in nonstick skillet over medium high heat
Slice zucchini and add to skillet. This recipe is for small to average size zucchini so adjust recipe as needed. Stir and cook for about 5 minutes.
Add onion, garic and oregano (I use an Italian mix from Penzey's spices which is delish!) and cook for a few more minutes until lightly browned.
Add tomato (you can use canned diced tomatoes or even salsa if you don't have a tomato on hand). Bring just to a boil and reduce heat to low.
Simmer 3-5 minutes until zucchini is crisp tender. Sprinkle top with cheese and cover with lid until cheese melts. Serve hot.