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Rachael Ray's 30-Minute Healthy Recipes

Fresh Zucchini Italiano Skillet


* 1/4 cup butter
* 1 tablespoon canola oil
* 3 cups sliced zucchini
* 1 medium onion, sliced
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 medium tomato, cut into 8-10 wedges


1. Put butter and oil in in large heavy skillet, and heat until butter melts. Bring temperature of pan up to
2. Put zucchini, onion, oregano, salt and pepper in skillet and saute until zucchini and onion are just tender.
2. Add tomato and cook another 5 minutes.


When I make this, or most things with sauted zucchini for that matter, I find the zucchini is a little easier to handle when cut in uneven chunks instead of disks. The disks sit flat on the pan and it's hard to stir them up and fry them up nice.

I also use a hotter pan because I want the zucchini to cook fast and not sit in their own juices, which they tend to do if you fry them too slowly in a warm instead of hot pan. That is why I mix the butter with canola oil, to keep the butter from burning in a hotter skillet.

This is a nice, light blend of classic Italian flavors. Enjoy!

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