Zucchini with Tomatoes and Herbs
Description
Super easy…and we enjoy it so much that I keep whipping it up and forgetting that it can be called a ‘recipe’. Based on Michael Smith’s idea, there are many ways to vary it, but it’s the perfect side where all of the ingredients are probably sitting in your garden! We seem to usually have this with Comfort Meatballs, Porcupine Meatballs or a baked potato and anything barbecued – enjoy!
Ingredients
Zucchini with Tomatoes and Herbs
1 onion, sliced or diced
2–3 medium zucchini, cut into bite-sized chunks
2–3 large tomatoes, diced – smaller orange or yellow tomatoes, halved, are lovely as well – think colorful!
1 bunch of fresh basil or oregano, chopped
olive oil, salt and freshly ground pepper
Instructions
Heat up a large skillet over high heat, add a bit of oil and saute the onion until it’s softened. With the pan still good and hot, add in the zucchini and cook and stir on high until the zucchini has started to get some brown edges – this is how Michael Smith did it on his show, and we prefer the zucchini crisped up a bit. This dish is quick, but you need to pay attention the whole time! – salt and pepper the zucchini as you see fit.
Once the zucchini is as browned as you’d like (there may also be bits stuck to the pan), add in all of the chopped tomatoes and stir until the browned bits have been scraped up by the tomato juice, and the tomatoes are heated through. Toss in your herb of choice and serve immediately.
- Category: Zucchini, Tomatoes
