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Zucchini & Tomatoes
Prep Time
15 mins
Prep Notes
If you do not like the texture of the seedy inside of the zucchini, try this trick! Cut off the ends then slice the zucchini long ways. Slice each half again. Hold each of the 4 long pieces upright and using your knife, slice off the inner portion of the 'triangle'. You can toss those and proceed with the recipe!
Cooking Time
10 mins
Yields
4 servings as a side dish
Ingredients
2 medium zucchini (green or yellow), sliced or diced to your preference
1 can diced tomatoes
1-2 garlic cloves, chopped
1 tbsp olive oil
Optional seasonings: salt, pepper, thyme, oregano, Italian seasoning
Directions
Heat oil in a frying pan on medium heat. Add chopped garlic and your dried herbs of choice (I love italian seasoning). As soon as garlic becomes fragrant, add sliced or diced squash. I like to turn up the heat as I like my squash al dente but you can leave it cooking longer at a lower heat if you prefer it softer. Cook 3-6 minutes to your desired tenderness (it will cook a few more minutes with the tomatoes). Add tomatoes and cook long enough to heat.
Delicious as a side or served over rice.