I recently visited my parents in Cape Breton and found that they had an abundance of zucchini and tomatoes, so I took some home with me. In fact, everything you see in this picture came from their garden.
To make this dish feel free to mix and match your own vegetables and herbs. I started by shredding the zucchini using a box grater, you could also use a Y-peeler, spiralizer or mandoline for this, but the grater worked great. After I got that on the go, I heated a bit of coconut oil in a large pan and added some sliced red onions, until they started to get aromatic. From there, I tossed in the zucchini (if your zuke is very moist you can pat dry with a a cloth or some paper towel first, I didn't have to do this). After that I added the chopped tomatoes with some fresh sweet basil, oregano, and parsley and cooked just a few minutes until the herbs are aromatic and the veggies are tender.