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Zucchini and Tomatoes

Inspired by a Carrabba's side dish

As far as chain restaurants, Carrabbas is one of our family's favorite restaurants. This is a recipe that was inspired by a trip to Carrabbas for dinner one evening. I had ordered the grilled chicken and this was served as a side dish. A couple of weeks later I tried to replicate it as I remembered and this is what I came up with. It is not exact but still has great flavor.

Ingredients:

• 2 whole zucchini
• 1 14.5 oz can of whole plum (Italian) tomatoes or stewed tomatoes
• 1 tbs of olive oil
• 2 large garlic cloves, minced
• 1/4 tsp of salt or kosher salt
• 1/8 tsp of black pepper, freshly ground

Directions:

1. Peel zucchini and cut lengthwise, then slice.
2. Heat oil in large sauté pan on medium high heat. Add zucchini and garlic and sauté for about two minutes, stirring often. If the vegetables are starting to brown, turn down the heat.
3. Drain the tomatoes and coarsely chop them. (You may leave whole also). Add tomatoes to sauté pan. Sprinkle with the salt and pepper and allow to gently simmer for about 5 minutes. Serve.

Comments:

- Top with freshly grated parmesan before serving if desired.

Tips:

- None

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