Zucchini-Tomato Sauté

0
Total Time
9 min
Prep
6 min
Cook
3 min
Serves
4
Difficulty
Easy
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.

Ingredients

uncooked zucchini

3 medium, diced

garlic clove(s)

1 medium clove(s), minced

fresh cherry tomato(es)

18 medium, halved

table salt

¼ tsp

black pepper

tsp, freshly ground

mint leaves

2 Tbsp, fresh, chopped

Instructions

  1. 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.

Notes

Stirring in the mint after the skillet has been removed from the heat prevents the mint from turning black. If you have extra mint leaves, use them as a garnish.Consider serving this side dish with grilled swordfish steaks, as pictured.

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