Adapted from thepioneerwoman.com
Tablespoon Olive Oil
cloves Garlic, Minced
whole Roma Tomatoes, Diced
cup Shredded Parmesan
whole Basil Leaves (chiffonade)
Salt And Pepper, to taste
Preparation Instructions Use a vegetable peeler to peel long ribbons of zucchini. Heat a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the pan for 1 to 2 minutes. Sprinkle in salt and pepper. Add the tomatoes and parmesan and toss to heat everything up. Serve within a few minutes, before the zucchini get too soft!