2 tbsp butter or 2 tbsp olive oil
2 cups zucchini, thinly sliced
¾ cup tomatoes, seeded and finely chopped
2 tbsp fresh mint, basil or parsley leaves
Cook the onion is the butter in a skillet over moderately low heat, stirring until softened. Add the zucchini. Sauté over moderate heat, stirring, for 3 to 5 minutes or until just tender. Cook, covered, for 1 to 2 minutes or until the tomatoes are just heated through. Stir in herbs, salt and pepper
