Italian Zucchini Tomato Skillet (Heather Andrus) 1 clove garlic, minced 1 TBSP cooking oil 2 medium zucchini and/or summer squash, halved lengthwise and sliced into 1/4 inch pieces 6 green onions, biased sliced into 1 inch lengths 1 cup halved baby pear, grape, or cherry tomatoes. 3 TBSP snipped fresh parsley (1 TBSP dried) 1 TBSP snipped fresh basil (1 tsp crushed, dried) 2 TBSP parmesan cheese
In large skillet, cook and stir garlic in hot oil 30 seconds. Stir in zucchini, cook and stir 1 1/2 minutes. Add green onion, cook and stir 1 1/2 minutes more, or until veggies are crisp-tender. Stir in tomatoes and spices, heat through (1 minute). Top with parmesan and serve immediately.