Sautéed Zucchini and Tomatoes

3 tablespoons extra virgin olive oil
4  medium zucchini, sliced
1 cup chopped tomato
1 clove garlic, minced
1/2 teaspoon dried {oregano}
1/2 teaspoon dried {basil}
 fresh ground {pepper}
In a large skillet heat the olive oil. Add the zucchini and cook until tender crisp.

Add the tomato, garlic, oregano, basil and peppper. Cook, stirring frequently, until the zucchini is tender.

Ease of Preparation: Easy

Preparation Time: 5-10 min

Cook Time: 10-15 min

Servings: 4

Recipe By: Shelly Ann Smith

From:  The Fibromyalgia Cookbook
Used with permission of Cumberland House Publishing