Garlic
Zucchini - 2 big ones or 3 little
Black olives - pitted
Cherry tomatoes - just a handful
Some herbs - I like a herbs de provence mix.
Chop zucchini into coins, and halve them so you have little half-moons. Chop the olives and tomatoes in half. Dice the garlic.
Start the garlic in some olive oil, in a large frying pan on medium heat. When it's starting to soften, add the zucchni and herbs and a little salt and toss it all together.
Let it all cook until the zucchini is about halfway done, i.e. starting to soften and maybe even brown. Add the olives and toss again. Let them cook for a couple more minutes. If the zucc's and garlic are browning too fast, add a little water to simmer it all (just making sure it's enough to all boil away in the end). When very close to finished, add the tomatoes and just let them soften a little (but not mush).
Zucchini - 2 big ones or 3 little
Black olives - pitted
Cherry tomatoes - just a handful
Some herbs - I like a herbs de provence mix.
Chop zucchini into coins, and halve them so you have little half-moons. Chop the olives and tomatoes in half. Dice the garlic.
Start the garlic in some olive oil, in a large frying pan on medium heat. When it's starting to soften, add the zucchni and herbs and a little salt and toss it all together.
Let it all cook until the zucchini is about halfway done, i.e. starting to soften and maybe even brown. Add the olives and toss again. Let them cook for a couple more minutes. If the zucc's and garlic are browning too fast, add a little water to simmer it all (just making sure it's enough to all boil away in the end). When very close to finished, add the tomatoes and just let them soften a little (but not mush).
