1/2 cup vegetable stock or 1/2 cup chicken stock or 1/2 cup
tomatoes, coarsely chopped
1/4 cup fresh basil or 1 tablespoon
garlic cloves, minced
grated parmesan cheese
- Cut zucchini in half lengthwise into 1/2 inch slices.
- In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
- Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
- In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
- Sprinkle with cheese.