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Ingredients
- 1/2 c. finely chopped onion
- 2 Tbsp. unsalted butter or light olive oil
- 2 small zucchini, scrubbed and sliced thin (2 c.)
- 2 tomatoes, chopped fine
- 2 Tbsp. minced garlic, basil and parsley leaves
Method
- In a skillet, cook the onion in butter over moderately low heat, stirring, until softened; add zucchini.
- Saute the mixture 3 to 5 minutes or until tender.
- Stir tomatoes and herbs; cover for 1 to 2 minutes.