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Tomato Zucchini Skillet
Skinny Cooks

1/2 cup sliced green onions 1 clove of garlic, minced Vegetable oil 1 teaspoon sugar 1 bay leaf, left whole so it can be easily removed 1 teaspoon salt Fresh ground black pepper 2 pounds zucchini, unpeeled 3 tomatoes, peeled and sliced Optional: Cooked chicken breasts, cooked ground beef, fried bologna

Sauté the onions and garlic in a little vegetable oil long enough to make the onions translucent. Slice the unpeeled zucchini about the thickness of 3 or 4 poker chips. Add the sugar, bay leaf, salt, pepper and zucchini slices to the skillet. Cover and simmer for about 10 minutes. Add the peeled tomatoes and give the skillet contents a good stirring. Cover and simmer another 10 minutes. Add the optional cooked meats at the same time you add the sliced tomatoes, so you get it well seasoned with the tomato zucchini mixture and get it heated through. Remove and throw away the bay leaf. Serve and enjoy.