2-3 medium zucchini
1 tablespoon olive oil
1 or 2 small red-ripe tomatoes
1 packet Goya Sazon
1 clove garlic
1 inch stem fresh oregano
2 inch stem fresh basil

Wash zucchini. Slice off stem top. Cut zucchini in half lengthwise. Cut the lengthwise halves into 3-4 inch long pieces.

In a heavy saucepan, add 1/4-1/2 inch water. Place zucchini cut side down in pan. Chop tomato and sprinkle around the zucchini.

Mince the peeled garlic. Remove stems from oregano and basil and mince. Sprinkle over the zucchini. Sprinkle the packet of Sazon over all.

Note: If Goya Sazon is not available, sprinkle with a mixture of 1/4 teaspoon salt combined with 1/4 teaspoon garlic powder and 1/4 teaspoon paprika.

Cover the pan with aluminum foil and crimp over the edge to seal. Bring the heat to high, reduce heat and simmer over low heat for 10 minutes. As the water evaporated and the zucchini becomes tender, add olive oil and bring heat up to lightly brown the zucchini. Turn once.

Serve with the chopped tomatoes and herbs spread over the top of the zucchini. May sprinkle with finely shredded Parmesan or Romano cheese and freshly cracked black pepper before serving, if desired.

Submitted by: CM