Zucchini Provencal

[Guest guest]

I've gotten my first half dozen zucchini already so it's time to

start looking up zucchini recipes!

 

Zucchini Provencal

 

1 or 2 T good olive oil

2 to 3 green onions, chopped

1 clove garlic, finely chopped

4 or 5 smallish zucchini, sliced

2 ripe tomatoes, peeled, seeded and chopped

1 T chopped fresh parsley, or 1 t dried

1 T chopped fresh oregano, or 1 t dried

1 T chopped fresh basil, or 1 t dried

1 or 2 cupped shredded Mozzarella cheese

 

Sauté onion and garlic in olive oil, but do not brown. Add sliced zucchini and

stir fry with a wooden spoon only until tender-crisp. Do not overcook! Add

chopped tomatoes and stir a minute or so. Turn off heat. Sprinkle cheese over

top and let set until cheese melts. Serve from the skillet. It's stringy and

messy, but delicious! As you can tell, the secret of this recipe is to NOT

overcook any of it. Serves 4-6.