- Total Time
We use cherry tomatoes in this summery sauté, but you can also use grape tomatoes or a mix of tiny, sweet red and yellow tomatoes.
uncooked zucchini3 medium, diced
garlic clove(s)1 clove(s), medium, minced
fresh cherry tomato(es)18 medium, halved
table salt¼ tsp
black pepper⅛ tsp, freshly ground
mint leaves2 Tbsp, fresh, chopped
- Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the zucchini and garlic; cook, stirring frequently, until the zucchini is crisp-tender, 1–2 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring frequently, until the tomatoes are heated through, about 1 minute. Remove from the heat and stir in the mint. Yields about 3/4 cup per serving.