Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 zucchini, halved lengthwise and sliced
- 1 clove garlic, minced
- 1 (14.5 ounce) can fire roasted chopped tomatoes (such as Hunts)
- 1/4 cup crumbled blue cheese
Directions
Heat the olive oil in a large skillet over medium-high heat. Place the zucchini and garlic in the skillet, cover. Cook until zucchini is just tender, about 5 minutes. Stir in tomatoes; heat until warmed through. Remove from heat; sprinkle immediately with blue cheese. Cover, and allow cheese to soften before serving.
