Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Oreganata
Ingredients
- 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
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