2 Tbspgrapeseed oil (if you use evoo do not get too hot...it is not a high heat oil and may be toxic at high temp... examiner.com/...gh-heat-can-be-toxic )
1/4 cyellow onions
1 largezucchini (dark green in color) or 2 small zucchini
1 smallmexican zucchini (light green in color w/stripes)
1/2 ccremini mushrooms (sliced)
1 can(s)plain stewed tomatoes
1/2 tspsalt and pepper zucchini while cooking
2 ozmozzarella 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.