Zucchini and Cherry Tomatoes With Garlic

Ingredients

• 2 firm, unblemished zucchini, about 3/4 pound
• 3 tablespoons olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 large cloves garlic, unpeeled
• 16 cherry tomatoes

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    119 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
2. Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes.
3. Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.

10 minutes