Zucchini Mozzarella Medley

Zucchini Mozzarella Medley puts olive oil, to 4 cups sliced zucchini or yellow squash and white or yellow onion cut into thin half moon slices at the center of a side recipe and finishes in about 15 minutes, enough for 4 servings.

• Yield 4 servings
• Ready in 15 minutes
• Prep 10 minutes
• Cook 5 minutes

Ingredients

• 1 tablespoon olive oil
• 3 to 4 cups sliced zucchini or yellow squash (about 2 medium squash)
• 1 medium white or yellow onion cut into thin half moon slices
• 1 medium garlic clove, finely minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 to 2 medium fresh garden tomatoes, cut into cubes or wedges
• 4 ounces fresh mozzarella or freshly grated mozzarella cheese (from a block)

Instructions

1. In a large skillet, heat the olive oil over medium heat until hot and rippling. Add the zucchini, onion, garlic, basil, oregano and salt, and cook until the zucchini are golden and the onions are translucent, 5 to 6 minutes.
2. Add the tomatoes. Evenly top with the cheese. Cover and let cook for 1 to 2 minutes until the veggies are bubbling and the cheese is melted.
3. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.