Couldn’t decide what I wanted for dinner, something light, maybe Italian. What’s light in Italian food? The glass of water? Pretty sure “light Italian” hasn’t been invented yet.
So anyway, I’d been thinking that I needed to start doing something with the zucchini squash I’d harvested from the garden, and inspiration struck. There’s also a copious number of tomatoes growing out there. So here’s the recipe: Zucchini chopped into small pieces, an equal amount of fresh tomatoes also chopped up small, and a hot skillet with a liberal amount of olive oil. Dump in the chopped veggies, dose it good with Parmesan cheese, Italian seasoning and a modest sprinkling of garlic salt, cover and let simmer, stirring occasionally. When the zucchini is nearly tender enough, sprinkle in more Parmesan cheese and powdered garlic, cover again and let it finish cooking.
It was TASTY. Just as good as anything I’d expect in an Italian restaurant and not loaded with calories. My Garden Strikes Again. Huzzah for My Garden.