grapeseed oil (if you use evoo do not get too hot...it is not a high heat oil and may be toxic at high temp... http://www.examiner.com/article/cooking-with-olive-oil-at-high-heat-can-be-toxic )
zucchini (dark green in color) or 2 small zucchini
mexican zucchini (light green in color w/stripes)
cremini mushrooms (sliced)
plain stewed tomatoes
salt and pepper zucchini while cooking
mozzarella cheese or jack cheese
How To Make zucchini with stewed tomatoes
cut zucchini into 1/4" round slices
cut mushrooms into 1/4" slices
cut onion into small pieces
smash and peel garlic cloves (leave whole smashed pieces)
In large (10") skillet, heat grapeseed oil and add garlic and onions; cook slightly.
Add zucchini and mushrooms; cover and cook for 10 min.
Add salt and pepper to taste (roughly 1/4 tsp each)
Add 12 oz can of stewed tomatoes cover and simmer for 20 minutes.
After zucchini is cooked; add grated mozzerella cheese and cover to melt. (Don't melt too long or cheese will dissolve)
Serve as a side or over rice.
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