Ingredients
- 2 Zucchini
- 1 large ripe Tomato
- 2 Garlic Cloves
- 2 tablespoons Extra Virgin Olive Oil ( EVOO)
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/4 teaspoon Onion Salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Basil
- 1/4 teaspoon Oregano
- 1/8 teaspoon Mint
Make it step by step
- Take the zucchini and quarter it, then chop it in 1/2 inch cubes.
- Chop the tomato in small cubes.
- Mince or press the garlic.
- Put EVOO, garlic and zucchini into a pan and dress it with the salt, pepper, onion salt, garlic powder, basil, and oregano.
- Simmer for 10 minutes, then add in the tomato.
- Stir it all together and allow it to cook for another 5 minutes.
- Sprinkle the mixture with mint and stir; continue to cook.
- Zucchini are done when they are tender and the tops turn golden brown.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Diethood, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.