Ingredients and Weight:
- Zucchini, 1 pound (500 grams)
- Roma tomatoes, 1 pound (500 grams)
- Garlic, 4 cloves (12 grams)
- Onion, 1 medium (150 grams)
- Olive oil, 3 tablespoons (45 ml)
- Dried oregano, 1 teaspoon (2 grams)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Wash the zucchini and cut into 1/2-inch (1.3 cm) thick half-moons.
- Core and chop the tomatoes.
- Mince the garlic and finely chop the onion.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and sauté for 5 minutes until softened.
- Add the garlic and oregano and sauté for another minute until fragrant.
- Add the zucchini and tomatoes and season with salt and pepper.
- Cook for 15-20 minutes, stirring occasionally, until the zucchini is tender and slightly browned.
- Serve hot as a side dish or main course.
Nutritional Information:
- Calories: 220
- Carbohydrates: 25 grams
- Protein: 5 grams
- Fat: 15 grams
Dish Characteristics:
- Bright and flavorful with a hint of sweetness from the tomatoes
- Versatile side dish or main course
- Quick and easy to prepare
User Comments:
- "Delicious and refreshing! The tomatoes add a perfect balance to the zucchini."
- "I love that it's so easy to make, but still feels like a special dish."
- "The perfect side dish for my grilled chicken."
- "The best zucchini dish I've ever had!"
Special Precautions and Tips:
- For a crispier zucchini, sauté for a shorter amount of time.
- Add a sprinkle of Parmesan cheese before serving for extra flavor.
- Leftovers can be refrigerated for up to 3 days.
