1 – 2 tablespoon grapeseed oil
4 small zucchini, sliced into circles and then cut in half
1 onion, diced (I used a Spanish onion)
2 cloves garlic, diced
1 can (14.5 oz each) diced tomatoes, undrained (I used fire roasted)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Heat oil in large skillet over medium-high heat. Add onion and garlic and saute for 3-4 minutes. Add zucchini and cook for 7 minutes or until tender, stirring occasionally.
- Add tomatoes and juice from can, salt and pepper. Break up tomatoes with spoon; cook 2 minutes more or until hot.