Ingredients:
1/2 ounce unsalted butter
1 onions, chopped
1 clove garlic, crushed
1 (14 ounce) cans no-salt-added diced tomatoes
1 1/2 lbs zucchini, thickly sliced
1 tablespoon fresh basil, chopped
Directions:
Melt the butter in a large saucepan and cook the onion and garlic gently for 3-5 minutes, until softened but not browned.
Add the tomatoes with their juice, bring to the boil and simmer for 10-15 minutes, until reduced.
Stir the zucchini into the sauce, cover tightly and cook for 10-15 minutes, until they are tender.
Stir in the basil and season to taste.
Serve hot or cold.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.