Zucchini Stir-Fry

8 servings

Because we have an abundance of fresh yellow zucchini in the garden in the fall (to say nothing of sun-ripened tomatoes and herbs that are taking over the world), this recipe comes out at least a couple times a week.

Place wok over medium-high heat. Add:

1 tablespoon olive oil

1 tablespoon sesame oil

1/2 cup chopped onion

1/2 cup sliced mushrooms

Stir 1-2 minutes until onions soften and mushrooms begin to brown.

Add:

3 cups cubed zucchini, green or yellow

6 cherry tomatoes, halved, OR 1 roma tomato, diced

Stir occasionally while the combination cooks for 3-4 minutes.

Add:

1 clove garlic, grated

2 tablespoons chopped fresh oregano or 2 teaspoons dry

Add salt and pepper to taste.

Cook 1-2 minutes longer.

Serve with:

2 teaspoons freshly grated parmesan if desired.

FYI: If you need to substitute regular tomatoes, be forewarned that they are much juicier. Thus, they will not hold their shape and it will take longer to cook them as the juices need time to evaporate. The flavor in the end, however, is pretty much the same.