Stirring in the mint at the end of the cooking time prevents it from turning black.
Ingredients
1 tsp olive oil
3 medium zucchini, diced
1 medium garlic clove(s), minced
1 cup cherry tomato(es), or about 10, halved
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp mint leaves, chopped
Instructions
In a large nonstick skillet, heat the oil. Sauté zucchini and garlic until zucchini is tender-crisp, 1-2 minutes. Stir in tomatoes, salt and pepper; sauté until tomatoes are heated through, about 1 minute. Remove from heat; stir in mint.
