1 tablespoon and 2 teaspoons extra virgin coconut oil
3/4 small white onion, sliced thinly
3 cloves garlic, minced
6 zucchini, sliced 1/4-inch thick
1 1/2 (14 ounce) cans stewed tomatoes
salt to taste
1 1/2 cups shredded mild Cheddar cheese
Total Time: 25 minPrep: 10 minCook: 15 minYield: 12Level: easy
Directions
Heat the extra virgin coconut oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.