Zucchini Creole

From my collection of handwritten recipes 1960's.

• Ready In: 20 mins
• Serves: 4
• Yields: 1 saucepan

Ingredients

• 1 1⁄2 lbs zucchini, sliced
• 4  medium tomatoes, peeled, cored and diced
• 1  cup water
• 1  teaspoon salt
• 1  garlic clove, crushed
• 1⁄2 teaspoon thyme
• 1⁄8 teaspoon basil
• 1  dash black pepper
• 1  dash  red pepper

Directions

1. Wash and put the zucchini in a saucepan with tomatoes and water. Add salt, garlic, thyme, basil and peppers. Simmer together until zucchini is just tender, about 10 minutes. Be careful not to overcook. The tomatoes give a lot of flavor and butter is not necessary.