- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 small to medium zucchini, 1-inch dice
- 1 medium onion, 1-inch dice
- 1 (15-ounce) can stewed tomatoes
- Salt and pepper
- A handful chopped flat-leaf parsley
Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve.