Summer Squash with Rosemary
1 tablespoon olive oil
1 medium onion, thinly sliced and separated into rings
1 clove garlic, minced
4 medium zucchini, thinly sliced
1/2 teaspoon dried whole rosemary, crushed
1 medium tomato, peeled and chopped
1/3 cup chicken broth
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
Heat olive oil in a skillet; add onion and garlic, and stir - fry 2 minutes. Add zucchini and rosemary; stir - fry 8 minutes or until zucchini is crisp - tender. Add tomato, broth, salt, and pepper; gently stir-fry just until thoroughly heated. Spoon into serving dish. Sprinkle with Parmesan cheese. 6 servings
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