Prep time: 10 min | Cook time: 10 min | Ready In: 20 min
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
salt and pepper, to taste
2-3 tomatoes, diced
2-3 tablespoons parmesan cheese
2-3 basil leaves, thinly sliced
Using a vegetable peeler, cut the zucchini into long thin ribbons. Heat the butter and olive oil in a large skillet over medium heat. Once melted, add the garlic, cook for one minute. Drop the zucchini ribbons into the skillet separately, so they don’t stick together.
Sprinkle with salt and pepper. Gently toss them around to lightly cook for about one minute. Add the tomatoes. Again, toss gently, then add in the parmesan cheese.
Both the tomatoes and the cheese will warm up almost instantly. Serve in a pretty pile with a sprinkle of basil leaves for garnish.