Recipe courtesy of Emeril Lagasse
18 min
10 min
8 min
2 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 zucchini, cut into half moons
  • 1 medium vine-ripened tomato, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • Kosher salt and freshly ground black pepper


Heat an 8-inch nonstick pan over medium heat. When the pan is hot, add the olive oil, zucchini, tomatoes, garlic, salt, and pepper. Toss to combine and saute until the tomatoes give off their juices, 6 to 8 minutes. Serve the dish hot or warm.

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