Zucchini Time!

My friend Joyce was over yesterday and mentioned that she had made a great zucchini dish. I happened to have some good-looking zucchini in the refrigerator, so, I tried it that very night, and it WAS delicious. Dear Hubby thought it was great. I had some of the leftovers for lunch today, and I must say it was even better after a night in the fridge. Here's how to do it - I'm not putting any amounts in, just play it by ear:

• Chopped onion
• Chopped celery

Brown onion and celery in small amount of good fat - I used coconut oil.

• Zucchini, diced (I used 2 medium and it made at least 4 servings)
• Canned, diced tomatoes (I used the kind with chipotle peppers added, and that made it just spicy enough)

Add zucchini and diced tomatoes, cover and simmer for about 15 minutes, stirring occasionally.

You could use tomato sauce or fresh tomatoes. You could sprinkle fresh parmesan cheese on top. Now you have something else to do with those never-ending zucchinis that come out of your garden or someone else's.