First Zucchini of 2013

As I understand it, the rainy days have kept the pollinators off work lately, so some plants are a little slow to set fruit. I am hoping the current sunny spell will correct that and more squash is on the way, along with the ripening of the green tomatoes.

Meanwhile, I found this one zucchini and a few small ripe tomatoes...

So I sliced them up and made a little dinner:

1 medium zucchini, cut into chunks
2 small tomatoes, cut into chunks
olive oil
2-3 Tbls pesto, to taste
1-2 oz. fresh mozzarella, cut into small bite-size pieces

Heat a couple tablespoons of olive oil in frying pan (enough to coat pan bottom) over medium-high heat, stir in pesto, then stir in zucchini. Saute for a few minutes, stirring frequently. Add 1/3 cup water and cover. Reduce heat to medium and let cook about 5 minutes. Uncover. Add tomatoes and continue cooking until desired degree of tenderness.

Divide mixture onto two plates. Sprinkle mozzarella bits onto each--it will melt a little from the residual heat. Mmm...

(Yes, I made the pesto with fresh basil from my garden a couple weeks ago. But you could use store-bought.)

Serves two as a side dish.