Sauteed Zucchini and Tomatoes

My mom has been making this wonderful side dish for as long as I can remember. It's simple to make, doesn't need the oven in case you have other things baking in there, and is a way of getting your vegetables along with some cheese! I had an extra regular tomato that I used in these pictures, but I recommend using cherry or grape tomatoes, they keep their shape much better while cooking.

The ingredient amounts below are enough for Chuck and I to have a large serving each, so just double, triple, or more for a larger crowd. I wouldn't recommend making this in advance, because it will most likely get soggy while waiting in the refrigerator.

Sauteed Zucchini and Tomatoes

from Jo's Kitchen

Makes 2 servings

2 teaspoons extra virgin olive oil

1 large clove garlic, minced

1 medium zucchini, cut into approx. 1/4"-1/2" slices

a handful of cherry or grape tomatoes, cut in halves

1/2 cup (approx.) shredded mozzarella cheese

kosher salt and coarse ground pepper

Heat olive oil in a medium skillet over medium heat. Add zucchini, season with salt and pepper. Let cook until golden brown on one side, about 3-5 minutes then flip and cook on the other side, 3-5 minutes more.

Add the tomatoes and heat through. Sprinkle with shredded cheese and heat until cheese melts. Season again with salt and pepper if desired. Serve immediately.