Aunt Michele’s zucchini, onion, garlic and tomato medley

Go the idea for this recipe from my cousin Jenn. She told about this recipe that her mom makes with zucchini and canned tomatoes and garlic and onions. So I wanted to make it, but added in some Jamie additions to make it my own!

So you will need:

Olive oil
Garlic Salt
Fresh ground black pepper
3 zucchini, chopped
3 cloves of garlic
1 yellow onion, chopped into big pieces
1 red onion, Chopped into big pieces
1 14.5 oz can fire roasted tomatoes

wash the zucchini and cut the ends off and then cut in half like so:

and then chop up into half moons

So in the picture I was only going to add in a yellow onion, but then decided to add in a red onion, because I LOVE Onions…

So take the skin off the onions and cut them in half and then quarter them, so you get nice big chunks of onion

Then smash the garlic cloves and peel the skins off and then mince the cloves into teeny, tiny pieces

so now that you got all the veggies chopped and minced

Grab a large skillet or cast iron skillet and preheat it to medium high head and coat it with olive oil…

Shiny!

Then add in the onions

and sprinkle the garlic salt to taste, over the onions

add a little pepper too, and I also added in Creole/Cajun seasoning too, just a little sprinkle

Cook onions for about 10 minutes, until they are translucent

Then add in the minced garlic

cool the garlic for about a minute and stir in with onions

then add in the zucchini, and sprinkle a little garlic salt on the zucchini

and sprinkle more creole/Cajun seasoning over the zucchini as well

then add in the canned tomatoes, juice and all

and stir everything together

and cook for a few minutes, basically long enough to heat the tomatoes and zucchini through, but not too long as you don’t want to overcook the zucchini. (nothing worse than soggy, overcooked zucchini).