A simple sauté of zucchini, tomatoes, bell peppers, celery, and onions, and herbs; a perfect side dish to any meal.
Heat a large skillet over medium high heat, once hot add the olive oil.
Add the onions, celery, and bell pepper, cook for 3-5 minutes or until they begin to soften.
Add the garlic and zucchini and cook together for an additional 2-3 minutes, until the zucchini has begun to soften.
Add the tomatoes with juices, oregano, salt, and pepper.
Bring to a high simmer and reduce heat to low.
If using, sprinkle with the Parmesan cheese.
Serve and enjoy.
Garden grown zucchini and store zucchini are two VERY DIFFERENT sizes. Most of the time I make this dish, I am using two zucchinis purchased at the grocery store. However during the summer when I have zucchini to spare, I can made this recipe twice using one home-grown zucchini.
The store zucchinis can yield anywhere between 1 cup and 1½ cups.
Oregano, salt, and pepper are to taste. Depending on how fresh my dried oregano is, a little can go a long way.
One large celery rib will be enough, so if yours yields a little more or a little less than my recipe indicates, you'll be just fine.