When zucchini and tomatoes are in abundance, I have a tendency to want to pair the two. Yesterday I cobbled together some ingredients I had on hand to make this Italian flavored dish that turned out so delicious that I am certain to make it again and again.
Here's what I did:
I sauteed sliced zucchini and onion in a little butter for a few minutes, added chopped fresh tomatoes, whose juice added plenty of liquid and let the mixture cook until the zucchini was tender. I seasoned it with salt and pepper and fresh basil, chopped. Just before serving I put in chunks of fresh mozzerella and freshly grated parmesan cheese. Yum!
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