ZUCCHINI WITH STEWED TOMATOES

Zucchini with Stewed Tomatoes image

Provided by Rebecca Satrom

Time 45m

Number Of Ingredients 9

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2 Tbsp grapeseed oil (if you use evoo do not get too hot...it is not a high heat oil and may be toxic at high temp... http://www.examiner.com/article/cooking-with-olive-oil-at-high-heat-can-be-toxic )
5 clove garlic
1/4 c yellow onions
1 large zucchini (dark green in color) or 2 small zucchini
1 small mexican zucchini (light green in color w/stripes)
1/2 c cremini mushrooms (sliced)
1 can(s) plain stewed tomatoes
1/2 tsp salt and pepper zucchini while cooking
2 oz mozzarella cheese or jack cheese

Steps:

1. cut zucchini into 1/4" round slices cut mushrooms into 1/4" slices cut onion into small pieces smash and peel garlic cloves (leave whole smashed pieces)
2. In large (10") skillet, heat grapeseed oil and add garlic and onions; cook slightly. Add zucchini and mushrooms; cover and cook for 10 min. Add salt and pepper to taste (roughly 1/4 tsp each) Add 12 oz can of stewed tomatoes cover and simmer for 20 minutes.
3. After zucchini is cooked; add grated mozzerella cheese and cover to melt. (Don't melt too long or cheese will dissolve) Serve as a side or over rice.