This zucchini and tomato recipe is my husband’s favorite way to eat up summer’s never-ending supply. It goes great with grilled chicken and fish or tossed with cooked pasta. Grape or cherry tomatoes work well, too.
Ingredients
2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
Directions