Tomato and zucchini hash recipe

Ingredients

• 2 tbsp coconut oil
• 9 oz / 250 g onion, roughly chopped
• 3 cloves garlic, finely chopped
• ½ tsp sea salt
• Ground black pepper
• 1 lb 12 oz / 785 g unsweetened, diced canned tomatoes
• 1 lb 4 oz / 560 g zucchini (courgette), cut in half lengthwise and then sliced
• ½ oz / 15 g fresh mint, finely chopped

1. Heat the coconut oil in a large skillet over medium heat, add the onion and sauté until soft and just starting to brown.  Add the garlic, sea salt, and pepper, and sauté, stirring, for 1 minute.
2. Add the tomatoes with their juice and bring to the boil.
3. Add the zucchini (courgette), stir well, cover, and cook over medium heat, stirring occasionally until the zucchini is just tender – about 12 to 15 minutes.