Zucchini and Tomatoes


8 zucchini, peeled and sliced
1 large yellow onion, chopped
4 fresh cloves of garlic, chopped
1 can chopped tomatoes
¼ cup plus 1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste


Heat ¼ cup olive oil in a large sauté pan. Saute onion until softened and caramelized about 6 -7 minutes. Add the zucchini and the remaining 1 tablespoon olive oil and cook on medium high heat until softened about 15 minutes. Add the garlic and cook for 2 more minutes. Add the chopped tomatoes and the salt and pepper. Serve warm or at room temperature. Can be made 2 days in advance of serving.

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