Balsamic Zucchini and Tomatoes
The easiest, fastest and tastiest low carb side ever! Definitely one to keep in you back pocket.
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Ingredients
- 1 large Zucchini (2 cups chopped)
- 1 cup Cherry Tomatoes (or Roma Tomatoes)
- 2 Tablespoons Balsamic Vinegar
Instructions
- Heat a large non-stick skillet on medium low heat. If you don't have a non-stick skillet, add 2 teaspoons of oil to the skillet.
- Cut the zucchini in half lengthwise, then cut each half lengthwise. Cut each piece crosswise into ½-inch thick pieces.
- Carefully place the zucchini into the skillet so that the oil doesn't splatter. Arrange the pieces into one layer and let it cook and brown for 3 to 4 minutes without stirring.
- Meanwhile, cut the tomatoes in half lengthwise.
- Stir the zucchini and add in the tomatoes. Cook for 1 to 2 minutes.
- Carefully add in the balsamic vinegar and let it cook for 30 seconds to thicken to a glaze. Stir the vegetables to coat them in the glaze.
- Salt and pepper the vegetables if desired. Remove from the stove and serve.