Ingredients Jump to Instructions ↓

  1. 3 cups diced zucchini

  2. 2 cups halved fresh mushrooms

  3. 3/4 cup chopped sweet onion

  4. 2 tablespoons olive oil, divided

  5. 3 garlic cloves, minced

  6. 1 can (14-1/2 ounces) diced tomatoes, undrained

  7. 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

  8. 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1/4 teaspoon crushed red pepper flakes, optional

  12. 4 red snapper or orange roughy fillets (6 ounces each )

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet coated with cooking spray, saute the zucchini, mushrooms and onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, salt, pepper and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Meanwhile, in another large nonstick skillet coated with cooking spray, cook fillets in remaining oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with vegetable mixture. Yield: 4 servings.


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