Directions
- Preheat the oven to 300 degrees. Then cut the cherry tomatoes in half. Toss the tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and sugar. Roast the tomatoes in the oven for about 45 minutes. They will turn super sweet. Remove them from the oven and set them aside.
- In a skillet, heat the remaining tablespoon of olive oil and sauce the onion and garlic together until they’re fragrant and just about translucent. Then add in the non-salted Italian seasoning, white wine, and vegetable stock. Cook the ingredients together for about 2 minutes to the flavors have a chance to get to know each other.
- Then, stir in the greek yogurt and toss in the zucchini. Allow the zucchini to cook for about 3-4 minutes in the sauce so it absorbs the flavor. Taste the sauce, and if needed, add salt and pepper to taste. Plate the dish and garnish with fresh black pepper and Parmesan cheese.
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