Zucchini & Tomatoes



What to do with all your garden’s zucchini always seems to be the summer’s quandary. I do not have the fortune of having zucchini in my garden; my husband will not let me “waste space” on zucchini, much to my dismay. But I can get little ones still from the Farmer’s Market, which is where I got these. In my opinion, this recipe will make even zucchini skeptics love the green vegetable.


2 T olive oil
3 small zucchini
1 pint of fresh tomato sauce
2 cloves minced garlic
1 1/2 c shredded mozzarella


Cut zucchini into thin slices. Heat a skillet and olive oil over medium heat. Once hot, add the garlic. Throw in the zucchini and sauté until they start to lightly brown (about 5-7 minutes). Once cooked, throw in the tomato sauce. Simmer until tomato sauce is warm. Add shredded mozzarella and serve.

The dish goes great as a side with sausage links and polenta, or as a main dish for lunch, as I did here, served with a crusty baguette.


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