Zucchini-Tomato Mix

3 medium zucchini21894971_s

2 large very ripe tomatoes

1 large onion

1 tablespoon butter

1 teaspoon good olive oil

1/4 cup water

1 teaspoon basil

1 teaspoon oregano

1 1/2 teaspoon sugar

Salt to taste

Freshly ground pepper to taste

Wash and cut zucchini in to 1/2 inch slices, and set aside. Core tomatoes, and cut in quarters; do not peel-set aside. Peel onion, and cut in half, then thinly slice each half-set aside. In a large non-stick skillet with a cover, melt butter in oil over medium heat. Add zucchini, tomatoes, onions, water, basil, and oregano. Turn heat to high and cover skillet. Cook on high for approximately 12 minutes, stirring often.  Remove top, add sugar, stir well, but do not smash zucchini. Allow to continue cooking for an additional 5 to 6 minutes or until most of the liquid has evaporated. Serve at once. Should yield about 4 servings.


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