Zucchini with Tomatoes

• 2/3 pound zucchini (300 grams)
• 1/3 pound tomato(es) (150 grams)
• 1 tablespoon butter (14 grams)
• 1/4 teaspoon salt
• Freshly ground pepper

Scrub and dry the zucchini. Trim ends and cut into 1/2-inch slices. Skin the tomato by dropping it into boiling water for 30 seconds and then plunging it into cold water; remove the core with a knife, and peel. If the tomato is ripe it will peel easily. Chop the tomato.

Heat butter in a pan (with lid). Add the zucchini, salt, and pepper. Stir to coat with the melted butter and cover the pan. Continue to cook, shaking the pan from time to time. About half way through cooking time (sooner if the tomato is less than perfectly ripe), add the chopped tomato and continue cooking until done, about 10 minutes altogether.

Serves 2