Italian Tomato & Zucchini
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This is another great recipe to make the most out of your garden. This dish goes with any entree that can use a vegetable side. As a bonus, this recipe is quick and easy to make.
Italian Tomato & Zucchini
Persons
6
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 large or 2 small zucchini
- An equal amount of tomatoes, Roma tomatoes work the best
- Olive oil, 2 tablespoons or a little more
- Garlic, 1-4 cloves minced
- Basil, about 1 Tablespoon of chopped fresh or 1 teaspoon of dry
- Salt
- Pepper
- Balsamic or Red Wine Vinegar
Instructions
- Cut the squash in half lengthwise, and cut each half in quarters. Then slice these quarters up into 1 inch chunks.
- Cut the tomato up into similar size chunks.
- Heat the olive oil in a skillet.
- Add 1-4 cloves of minced garlic and brown in the oil.
- Add the squash to the skillet and stir to coat with oil. Cook, stirring occasionally, until the squash is lightly browned.
- Add the tomatoes, and then add basil, salt, and pepper to taste. Stir through.
- Add a few shakes of Red Wine or Balsamic vinegar and stir through.
- Simmer until heated completely through, taste and adjust seasoning as needed.