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-Submitted by Christine


3-4 Medium zucchini squash, washed and cut crosswise in medium width circles

1 Medium yellow onion chopped
3-4 cloves chopped garlic
1 Small can stewed tomatoes with basil
Black pepper
Olive oil
In a large saute pan cook garlic and chopped onion until clear in olive oil - stiri being careful not to burn
Add zucchini coins in batches to saute pan allowing each layer to wilt before adding more - stirring as needed and adding a sprinkle of ground pepper to taste 
When all zucchini is sauteed in the pan, add the canned tomatoes, stir in, cover and simmer low for 8-10 minutes.  
Remove from heat, add a chiffonade of fresh basil leaves and serve hot, or may be cooled to serve at room temperature.  Excellent with crusty Italian bread!