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.


Stir Fry Zucchini

2 tsp. Peanut oil
3 medium Zucchini, sliced 1/4 inch thick
1 Large onion, sliced
Low salt soy sauce
Sesame seeds

In a large wok heat oil on high until wok is very hot.  Add onion and a couple of tablespoons of water – stir fry until they begin to wilt.  Add zucchini and mix with onions.  Drizzle tablespoon of soy sauce over veggies as they cook adding another tablespoon of water as needed, just to keep from burning.*  Midway to their being done, sprinkle with more soy sauce as desired and a tablespoon of sesame seeds.  Continue cooking until seeds are browned a bit and zucchini is at desired tenderness.  Serve immediately.  Makes 4 servings.

* Water is to aid in cooking/steaming – only add 1 to 2 tablespoons as needed, being careful not to make veggies soggy.

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