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Garden Skillet

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"We love summer cooking because everything is so fresh and accessible. We especially love dishes that can be made with or without meat. We're trying to maintain a healthy weight, so we mix things up during the week. Some nights are vegetarian, others meat, and some nights we enjoy a little dessert after dinner. It's all about balance. And this dish has great balance, so you can use whatever is bursting from the garden."

List of Ingredients

â—¦  6 turkey meatballs, cooked and chopped (optional)
â—¦  Olive oil
â—¦  1 small to medium zucchini, chopped
â—¦  Salt and pepper to taste
â—¦  ¾ cup sugar sweet or sunshine tomatoes
â—¦  ¾ cup grape or cherry tomatoes
â—¦  1 heirloom tomato, chopped
â—¦  â…“ cup marinara sauce
â—¦  ¾ cup shredded mozzarella cheese
â—¦  Fresh chopped basil


Recipe

Heat a drizzle of olive oil in a large skillet over medium heat. Add the zucchini and sprinkle with salt and pepper to taste. Sauté for 1 minute.

Add the meatballs, if using, the tomatoes, and sauce.
Cook until the tomatoes are bursting, zucchini is tender, and everything is hot.

Sprinkle with cheese, cover with lid, and cook one to two minutes more, until cheese melts. Serve with fresh basil and more salt and pepper if needed.

Serves 4