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Author Notes: created on a whim -- soon became a summer favorite - John Inderdohnen
- 1 zucchini
- 1 splash canola oil
- 1/2 can organic petite diced tomatoes, Italian seasoned if you can find them
- 2 oz. Mozzarella cheese, shredded
- spray or brush saute pan with a light coating of canola oil. Slice zucchini 1/4" thick discs. Over medium heat, in a single layer saute zucchini about 3 minutes each side (6 minutes total) Add about half a can of the diced tomatoes (you can also use 2 fresh Roma tomatoes, diced, instead) and continue to saute for 3-4 minutes. Add the shredded cheese and cover the pan with a lid. Continue to heat for an additional 2-3 minutes until cheese is melted. Serve immediately
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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