A Supper of Zucchini, Tomatoes, and Basil

1. 1

   Cut the zucchini into thick fingers.

2. 2

   I think they work best about the size of thick, homemade French fries.

3. 3

   Warm the oil in a deep pan and let the zucchini cook over medium heat for six to eight minutes or so, till they start to soften.

4. 4

   Chop the tomatoes roughly and add to the zucchini with the torn-up basil leaves, salt, pepper, and a good squeeze of lemon.

5. 5

   Stir, cover with a loose-fitting lid, and let simmer for ten to twelve minutes, until the zucchini are totally tender and the tomatoes have cooked down to a basil-scented saucy slush.

6. 6

   The colors should be bright, the zucchini softly yielding but not browned.

7. 7

   Sponge up the sunny-tasting juices with bread.

No additional tips available.