ZUCCHINI & TOMATO SKILLET

~ Sandy's Kitchen Adventures

2 garlic cloves, minced
2 t. olive oil
1 t. dried basil
1 t. salt
dash pepper
6 c. zucchini, sliced into 1/2-inch thick rounds
3 c. tomatoes, peeled and diced or canned
1 T. parmesan cheese

Place garlic and oil in large skillet and cook on medium high heat until garlic is browned. Add salt, pepper, basil, and zucchini. Saute for five minutes, stirring occasionally. Add tomatoes and cook until heated through, about one minute. Sprinkle with parmesan cheese.

Makes six servings.

Notes: I chop fresh tomatoes, but I don't peel them. We've eaten this plain, but we've also diced up leftovers, then tossed them into scrambled eggs or mixed with leftover beans and rice. The cheese isn't essential, so just leave it out if you're dairy-free.