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Sauteed Zucchini and Tomatoes

This sauteed vegetables recipe, courtesy of Campagna chef and owner Mark Strausman, goes well with his Chicken Piccata dish.

  • Yield: Serves 2


  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, smashed
  • 1/2 large tomato, roughly chopped
  • 1 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
  • Salt and freshly ground black pepper


  1. In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

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