3-4 small zucchini, cut into 1/2-inch-thick slices
1 cup diced tomatoes(I used crushed tomatoes this time)
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons shredded gluten-free Parmesan cheese, for topping, if desired
DIRECTIONS:
-In a large saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 5 minutes or until crisp-tender. Drain well.
-Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.
I found this recipe from Pillsbury.com, I just changed the cheese to dairy-free. It is super quick and healthy.
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