Zucchini with Tomatoes

By Hklbrries

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1 1/2 pounds zucchini squash, chopped
• 2 tbsp fresh parsley, chopped
• Salt, dash
• Pepper, dash
• 2 tbsp bread crumbs, Italian-style

Preparation

Step 1

Heat oil in nonstick skillet and lightly saute garlic. Add chopped tomato; cook, stirring often, for 5 minutes. Blanch zucchini 3 minutes in boiling water; drain well. Add cooked zucchini and parsley to skillet; season with salt and pepper. When heated through, transfer to serving dish and sprinkle with bread crumbs.