Tomato and Zucchini Medley

I can't think of any other dish that's more perfect for this time of year. Tomatoes and zucchini start growing out the hoo-ha (read: garden), so they're pretty cheap veggies because sellers just want to get rid of them. Or in my case, my Grandma brought a bag of her garden tomatoes to my Aunt Cindy, so I stole a massive one out of her bag. I can't help it--I've got a case of tomato kleptomania.

To honor the stolen vegetable (or fruit? Whatever.), I decided to make the zucchini and tomato dish my Mom and Grandma cook fairly often. I occasionally add italian sausage because a.) the protein makes it a more filling meal and b.) it rules. But if you're averse to encased meats, this makes a killer side dish.

PS- The picture is a work in progress. I planned on snapping a photo the night I made it, but I had to make a couple changes to the dish since tomatoes makes my roommie get the "shootie pooties." Messing up my blog post for the sake of my roommate's health-- I rule.

*Obvious Update*: The picture is up!

Tomato and Zucchini Medley   Serves: 2-3
1 large zucchini, diced
1 large tomato, diced
1/2 onion, diced
2 t. olive oil
1/8 t. dried oregano
1/8 t. dried thyme
1/8 t. dried rosemary
Couple of fresh basil leaves, chiffonaded
1/4 cup mozzarella
Parmesan
Salt
Pepper
1.) Heat olive oil in a medium sized skillet over medium heat. Add onion and zucchini. Add tomatoes when zucchini starts getting soft. Toss in oregano, thyme, rosemary, salt and pepper. Sprinkle mozzarella cheese on top and let melt.
2.) Place medley in a serving bowl and top with fresh basil and sprinkling of parmesan cheese.