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Sauteed Zucchini & Tomatoes
by Jes Mostek
serves: 4
  There is no need to peel the zucchinis, but be sure to wash then thoroughly. The same goes for the tomatoes.

This is really a tough recipe to get wrong. It all depends on your individual tastes, and texture preferences. I prefer my vegetables more al dente, so I cook them for a short period of time. My mom, who is a great cook, keeps this dish on the stove for about 20 minutes. There really is no wrong way to make this.

Add the cheese (any variety, really, and feel free to add more if you like), and even the kids will gobble it up so fast that you may find yourself making a double batch next time!
Ingredients:
  2 sm.   zucchini, sliced
  2   roma tomatoes, diced
  2 T.   olive oil
  1 clove   garlic, minced (or 1/2 tsp. powder for each clove)
    salt & pepper to taste
  3 T.   Parmesan cheese, optional
Directions:
  Heat the oil in a heavy-bottomed saute pan. When the oil dances and ripples, add the zucchini, garlic, and salt & pepper.

After a minute or two, add the tomatoes. Stir sparingly. Saute for another couple of minutes.

When the Zucchini slices become slightly darker in color transluscent in the center, and the tomatoes begin to release their juice, remove from heat and serve topped with optional cheese.