Recipe of the Week: Zucchini Tomato Skillet

"The things we did last summer, I'll remember all winter long." ~Sammy Cahn

Is your summer garden overflowing with zucchini? Yep, mine is too. Every afternoon there is another veggie present for me on the counter. Don't get me wrong, zucchini is one of my favorite vegetables and I love that I get to eat it so often.

However, how many nights can you make sauteed, grilled and fried zucchini before you begin to crave something new? Oh I know I could make loaves of bread too, but it's still a little hot to use the oven. That can wait until next month. I'm sure they'll still be enough zucchini.

I was reading an article in a cooking magazine that advised cooks to "keep it simple.`" The author felt that many people tend to overcomplicate their dishes with too much seasoning or too many components. Sometimes just salt and pepper go a long way. I agree.

I thought I would keep this week's recipe very simple with just a few fresh ingredients blended together in one pan. You'll have a yummy summer side dish that takes about 15 minutes to make and there will only be one pan to wash. (Bonus!) Plus, you'll use up some of that zucchini.

Zucchini and Tomato Saute

Ingredients:

• 1 medium zucchini, sliced into 1 1/2-2" pieces
• 2 ripe medium tomatoes, diced (I have also used 1/2 carton of Pomi tomatoes, which are lovely in this dish)
• 1 tbsp olive oil
• 1 tbsp butter
• 3 tbsp freshly grated Parmesan-Romano cheese
• 5-6 fresh basil leaves, chopped (or 1/2 tsp dried basil)
• salt & pepper to taste

Directions:

• Heat oil and butter in a large skillet over medium high heat.
• Sautee zucchini until just beginning to brown.
• Add tomatoes and sautee for about 5 more minutes.
• Add cheese, basil, salt and pepper.
• Toss to coat.
• Taste and add more salt and pepper if needed.
• Serve hot.

I have made this a few times and have changed it up a bit, depending on what I have in the house. Sauteed sweet onions and garlic are great in this, as is a dash of red pepper flakes.

Enjoy!