Looking to use up the last harvest of your zucchini and tomatoes? This recipe is easy and flavorful. It can be served over your favorite pasta, roasted spaghetti squash and even over grilled boneless, skinless chicken breasts or chicken thighs with rice.

2 tablespoons extra virgin olive oil
2 garlic cloves, roughly chopped
1/4 – 1/2 teaspoon crushed red pepper flakes (optional)
1 small onion, approximately 1 cup sliced thin
2 medium zucchini, seeded (optional) and chopped 1/2″ cubed
1 14 1/2 oz can of tomatoes, diced or crushed (you may use fresh, 2-3 chopped tomatoes)
1/4 cup water (optional)
1/2 teaspoon dried oregano and/or 1/4 cup fresh basil leaves, roughly chopped

In a medium saucepan, heat the olive oil over medium low heat. Add the garlic and crushed red pepper, stir until fragrant, about 1 minute. Add the onions, stir and cook down for about 2 minutes or until translucent. Add the zucchini, tomatoes and dried oregano (if using). Increase heat to medium and cook for 10 minutes or until the zucchini is cooked through. If you want a thinner sauce, add 1/4 cup water. Turn off the heat and stir in the fresh basil.

Serves 3-4 people.