1 pound Zucchini approximately 15 baby ones or 3 medium
2 tablespoons olive oil
3 ripe tomatoes seeded, diced and drained
2 cloves garlic minced
1/2 teaspoon basil and oregano dried, fresh would be better but add more if fresh, or to taste.
fresh ground pepper
salt to taste
cut zucchini into 1/4 inch slices diagonally or 1/4 inch cubes
Heat the olive oil over high heat in a large skillet, cook the zucchini and garlic for 2 minutes. Add tomatoes basil and oregano, continue to cook for 3 minutes or until zucchini is tender.
Season with salt and pepper. Serve hot or at room temperature.