Although zucchini can be prolific, it’s not very exciting. But it’s blandness means it plays well with other flavors. I threw this together last night to go with steak. We like things hot at our house, so I used hot salsa. Mild salsa would work just as well. . . it just wouldn’t be sassy anymore.
1 tbsp. butter
2 medium zucchini
8 oz. cherry tomatoes, quartered
1/2 cup hot salsa
Cut the zucchini in half, lengthwise, and scoop out the seeds. I use a metal teaspoon or melon baller to do this. Then cut the zucchini into 1/2-inch slices.
Melt the butter over medium-high heat in a small saute pan. Add the zucchini and saute a few minutes, until it starts to soften. Add the tomatoes and salsa and simmer for about 10 minutes, until the salsa reduces and thickens.
Transfer to a serving dish and sprinkle generously with crumbled feta.