Zucchini Mozzarella Medley
Ingredients
- 1 tablespoon olive oil
- 3 to 4 cups sliced zucchini or yellow squash (about 2 medium squash)
- 1 medium white or yellow onion cut into thin half moon slices
- 1 medium garlic clove, finely minced
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 1 to 2 medium fresh garden tomatoes, cut into cubes or wedges (see note)
- 4 ounces fresh mozzarella or freshly grated mozzarella cheese (from a block)
Instructions
- In a large skillet, heat the olive oil over medium heat until hot and rippling. Add the zucchini, onion, garlic, basil, oregano and salt, and cook until the zucchini are golden and the onions are translucent, 5 to 6 minutes.
- Add the tomatoes. Evenly top with the cheese. Cover and let cook for 1 to 2 minutes until the veggies are bubbling and the cheese is melted.
- Serve immediately.
Notes
Cheese: freshly grated cheese will melt much better than pre-shredded cheese.
Tomatoes: this recipe works best with fresh-from-the-garden tomatoes for flavor and juiciness. If using tomatoes from the store that are slightly less ripe/flavorful, add the tomatoes while the zucchini is still cooking and let the tomatoes cook for a few minutes to render some of the juice before adding the cheese.