A simple dish that is perfect for a quick weeknight dinner or as a side dish for lunch or dinner. The zucchini is sauteed until tender, then combined with canned tomatoes and fresh basil for added flavor. Finished off with eggs to make it a complete meal!

1 large zucchini (about 1 lb), sliced into 3/4 inch cubes
2-3 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
1 (8 oz) can diced tomatoes or sauce
Salt and pepper, to taste
Basil (fresh or dried)
Italian or Mediterranean seasoning (optional)

In a large skillet, heat the oil and butter over medium-high heat. Add in zucchini cubes and sauté until tender and starting to brown, stirring occasionally.

Add minced garlic halfway through cooking time. Season with salt, pepper and garlic powder as desired. Stir in canned tomatoes (and sauce) into the pan and let simmer for a few minutes.

If using fresh basil, add it now and stir until wilted. If using dried basil, you can sprinkle it on at the end. Add Italian seasoning or Mediterranean blend if desired. Create two wells in the pan (using the back of a spoon) and crack an egg into each well.

Let them sit for about one minute until the whites are set but the yolks are still runny. Stir eggs into the zucchini mixture to scramble. Season with salt and pepper as needed, then serve hot.