Recipe for 8-10
2 medium zucchini
1 large tomato, chopped
1 small shallot, chopped
1 clove garlic
A handful of basil leaves, rolled and cut into ribbons
3 tablespoons olive oil
2 tablespoons grated Parmigiano Reggiano cheese
1 box crackers of your choice but not salty
Salt/Pepper for taste
Slice zucchini in half lengthwise and cut into thin half moon shapes. In a large pan over medium low heat, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently. Add zucchini and continue cooking for 6-8 more minutes, stirring frequently. Add chopped tomatoes, season with salt and pepper.
Continue cooking until most of the tomato liquid is reduced. Turn off heat and toss in cheese and basil; mix well.
Place crackers on a serving dish and spoon about 1 tablespoon of mixture onto each cracker.
Serve immediately because if you do not the cracker will absorb the liquids and the result will not be nice. Enjoy!