PER PERSON:

1 to 1 1/2 sm. to med. (i.e. tender) zucchini, cut in 1/4 inch pieces
1 sm. to med. green tomato, just turning yellow at top and bottom, in 1/4 inch slices. If tomatoes are large, halve or quarter the slices.

PLUS:

A handful fresh basil leaves, chopped (You can use dried basil too.)
Extra virgin olive oil (up to approx. 1/4 c.)
Pepper grinder with your favorite pepper in it
Salt to taste

The secret of this recipe is to get tomatoes that are still mostly green on the outside but which have begun to ripen, turning slightly yellow on the inside. These will have sufficient acid to make the dish as tart as it should be.

In a saute pan or skillet heat several tablespoons of extra virgin olive oil until you can smell the beautiful fragrance. (Don't let it smoke!) Drop in the zucchini slices and saute hot until tenderized to your palate. Grind lots of black pepper over them as they saute.

When a little shy of the texture you want, lay the green tomato slices over the top of the zucchini, cover the pan and let it steam for a couple of minutes.

Just before serving, sprinkle the basil over the top, stir it in if you like, and salt to taste. If it's not as tart as you'd like, try a squeeze of lemon or lime. Serve immediately.