Zucchini-Tomato Quick Stew with Goat Cheese

Zucchini-Tomato Quick Stew with Goat Cheese

The other day I had the good fortune to be handed a Ziploc bag full of organic goat cheese. So when I got home from out of town, the only ingredients I had were those below, and I decided to just attempt to put them together. Lucky for me it turned out fairly well!

Ingredients:

Non-stick cooking spray
4 cloves garlic, minced
2 zucchini, sliced and quartered
1 can “no-salt-added” diced tomatoes, drained and rinsed
1 tsp dried sage
1 tsp dried oregano
4 tbsp goat cheese

Apparatus:

Pan
Spatula
Knife
Bowl
Spoon

Process:

1)Spray pan with non-stick spray. Put garlic in pan and sauté on medium-high heat until garlic is fragrant. (2-3 minutes)
2)Place zucchini in pan with herbs and sauté until zucchini becomes soft. (Time will depend on how thick you cut your slices.)
3)Add tomatoes to pan, cover, and reduce heat to medium. Allow to cook for about 10 minutes, shifting vegetables occasionally.
4)Place vegetables into bowls, and top with dollops of goat cheese (about 2tbsp per bowl).

*Notes* I serve this over brown rice to make it more filling.