Easy Zucchini and Tomatoes
Another dish in honor of National Zucchini Day, this one is fast and easy. I threw it together after raiding the produce drawer to see what I could find. The leftovers were great the next day when tossed with a little linguine.
- Zucchini, 2 or 3
- Tomatoes, 3 or 4
- Garlic, 3 or 4 cloves
- Basil, handful of fresh leaves or dry equivalent
- Olive Oil, a couple of tablespoons
- White Wine (or a little chicken stock), about 1/2 a cup
- Crushed Red Pepper
Cut the zucchini into thin slices.
Mince the garlic and quarter the tomatoes.
Heat the olive oil over medium heat in a large skillet or saute pan. Add the garlic and zucchini and cook, stirring every now and then, until the zucchini begins to soften.
Add the tomatoes, pepper and a little salt and stir it all together.
Add a little wine.
Tear in the basil leaves and cook for a few more minutes, until everything is tender and the wine is mostly evaporated.
Serve it up hot, with a little Parmesan on the side if you like. Enjoy!