What you need,
1 medium zucchini, sliced lengthwise with a vegetable peeler
½ tbsp. butter
½ tbsp. olive oil
1 pint cherry or grape tomatoes, halved
1 small garlic clove, minced
4 basil leaves, chiffonade
2 tbsp. shaved Parmesan cheese
Add the butter and olive oil to a medium skillet over medium
heat.
Add the zucchini ribbons and tomatoes to the skillet and
toss gently for a minute or two. Add the garlic and cook another 2 or 3 minutes
until the tomatoes begin to soften and everything is hot. Season the dish with salt and pepper. Add the
basil and toss gently.
Top with the shaved Parmesan cheese and stuff in your face!
Jen of My Tiny Oven
