Monday, July 11, 2011

Garlicky Zucchini and Tomatoes

This is a simple and delicious side dish I threw together tonight to go along with our Tempeh Mushroom Stroganoff.

1 1/2 Tbsp olive oil
3 cloves garlic, minced
3 medium zucchini, sliced into rounds
handful of cherry tomatoes
salt and pepper
lemon zest

Heat the olive oil in a skillet over medium high heat and add the zucchini and garlic. Cook, stirring or flipping occasionally until veggies begin to soften. Toss in tomatoes, salt and pepper and cook until crisp tender (7-10 minutes). Finish with a little zest from a lemon. That's it!

I thought for sure we'd have left overs, but it was all eaten. Good stuff.


  1. that looks great! my appetite for zucchini is increasing at an alarming rate.... seriously, I randomly think of zucchini at least 3x a week :)

  2. Well, I'm not sure where you are, but it's a good time for Zucchini overload in the South! It's everywhere...

  3. That's tasty and quick and easy to make. Didn't have any lemon for zest, but still good without it. Had it with rice and (fake) chicken with red sauce. Nice little quick meal.

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