ZUCCHINI TOMATO STIR-FRY

We’re in the throes of summer and that means only one thing:  ZUCCHINI! Lots of zucchini. If you’re not growing it, then your neighbors are. “How’s it going?” has been replaced by the hopeful, “Need any zucchini?”

Overnight, that perfect 7″ summer squash balloons in size to something that looks like it came out of a science fiction film. It needs to be eaten, and it needs to be eaten FAST! It’s just wrong to throw out perfectly good food – gargantuous as it may be.

“Isn’t there something else I can do with zucchini?” you ponder, trying to squeeze one more loaf of zucchini bread into the freezer.

Look no further! I have a zucchini side dish that’s easy, it’s delicious, AND it’s low in calories! But, wait….there’s more! It uses tomatoes, which are also in abundance right now. Stop the madness!

ZUCCHINI TOMATO STIR-FRY – makes 3 servings

• vegetable oil for stir-frying
• 1 clove garlic, pressed
• 1/2 cup onion, chopped
• 2 tsp fresh parsley, chopped
• 1 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp crushed dried rosemary
• 1/8 tsp oregano
• 2 cups zucchini, chopped in whatever shape you want
• 1 cup tomato, chopped
• optional:  grated Parmesan or Romano cheese

NOTE:  To easily chop parsley, use your kitchen shears:

In a skillet or wok, heat a teaspoon or so of oil – just enough so things don’t stick. Add in the garlic, onion, parsley, salt, pepper, rosemary, and oregano. Cook at medium heat (375º Fahrenheit if using a wok) for a few minutes, until onion browned – stirring often.

Add in zucchini and tomato, continuing to stir-fry until the zucchini is done to your liking. This takes about 10 minutes.

Sprinkle on cheese, if desired, and serve.