Zucchini and Cherry Tomato Provencale

By á-2053

Ingredients

• 2 firm, unblemished zucchini, about 3/4 lb
• 3 Tbs. olive oil
• Salt and pepper
• 2 large cloves garlic, unpeeled
• 16 cherry tomatoes

Preparation

Step 1

Trim the ends from the zucchini. Quarter the zucchini lengthwise. Cut each quarter into 1/2" lengths. There should be about 3 1/2 cups.

Heat the oil and when it is hot, add the zucchini. Sprinkle with salt and pepper to taste. Add the garlic and cook, shaking the skillet and stirring until the zucchini starts to brown, about 5 minutes.

Add the tomatoes and continue to cook, stirring gently so the tomatoes cook evenly without breaks in the skin. Cook about 2 minutes, just until the tomatoes are heated. Do not overcook or the tomatoes will break. Remove and discard the garlic and serve hot.