Zucchini with tomatoes, olives, and basil

This one skillet meal combines several seasonal veggies, and can easily be modified with others you have on hand (onions, eggplant, etc.).

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Zucchini with tomatoes, olives, and basil

Ingredients

  • 3 zucchini and/or squash, sliced and quartered
  • 1 large tomato, diced
  • 1/2 cup kalamata olives, chopped
  • Fresh basil to taste, chopped 
  • 1 tablespoon olive oil
  • 1-2 tablespoons balsamic vinegar

Directions

  • Cook sliced zucchini in  olive oil until almost tender.  
  • Add tomato and cook to desired doneness.
  • Add kalamata olives and basil.  Cook for about 2 more minutes, toss with balsamic vinegar
  • Serve with hummus!
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