Zucchini and Tomatoes with Mint

1. 1

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden and softened, 8 to 10 minutes.

2. 2

   Add garlic and cook, stirring, 1 minute.

3. 3

   3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil.

4. 4

   Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes.

5. 5

   Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes.

6. 6

   Remove from heat and stir in mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.