Zucchini and Tomatoes


-4 medium-sized zucchinis, cleaned, skin left on and sliced into about 1/4″ coins
-1/4 cup olive oil
-1/4 cup butter
-1 28 oz. can petite/pasta ready tomatoes
2 tsp. Crushed rosemary

In a frying pan, over medium heat, sauté the zucchini in the olive oil and butter just until the
zucchini starts to brown. Add the rosemary and cook for another minute. Add the tomatoes and stir to blend. Turn heat on low and continue to cook until most of the liquid from the tomatoes is gone. Serve hot. Goes especially well with fish &/or macaroni and cheese dinners.

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