Serves 4


  • 2 whole Zucchini
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 3 whole Roma Tomatoes, Diced
  • 1/4 cup Shredded Parmesan
  • 3 whole Basil Leaves (chiffonade)
  • Salt And Pepper, to taste


  1. Use a vegetable peeler to peel long ribbons of zucchini.
    Heat a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the pan for 1 to 2 minutes. Sprinkle in salt and pepper. Add the tomatoes and parmesan and toss to heat everything up.
  2. Serve within a few minutes, before the zucchini get too soft!

This recipe adapted from The Pioneer Woman Cooks Cookbook