Ingredients

Instructions

  1. Cut zucchini in half lengthwise into 1/2 inch slices.
  2. In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
  3. Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
  4. In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
  5. Sprinkle with cheese.