Zucchini Provençal and Fresh Tomato Juice.
Both were excellent and provided great food for my healing husband.
1 to 2 Tablespoons olive oil
2 to 3 green onions chopped
1 clove garlic finely chopped
4 to 5 smallish zucchini sliced
2 ripe tomatoes, peeled, seeded and chopped
1 TBLS chopped fresh parsley
1 TBLS chopped fresh oregano
1 TBLS chopped fresh basil
1 to 2 cups shredded mozzarella cheese
Sauté onion and garlic in olive oil, but do not brown. Add sliced zucchini and stir fry with a wooden spoon only under tender crisp. DO NOT OVERCOOK. Add chopped tomatoes and stir a minute or so. Turn off the heat. Sprinkle cheese over the top and let sit until it melts. Serve from the skillet. Messy, gooey goodness. Secret: Do not over cook.
I need to work on tomato juice recipe. Randy said it is too spicy.