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!
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
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 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…
Cook onions for about 10 minutes, until they are translucent
cool the garlic for about a minute and stir in with onions
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).
I will be making this dish again in the near future! Easy and delicious and I would say, pretty healthy too!