Zucchini Tomato Sauté

This dish is inspired by one that a friend of mine in Guatemala made for me a few years ago. Frying things in excessive oil or lard is pretty much a way of life in Central America so of course the original dish had a lot higher fat content and different spices. I really like to make this side dish in combination with Fettuccine Alfredo. This time I made it as a side dish to steak and potato wedges.

2 cups zucchini, sliced
1-2 cups tomatoes, diced (I often use canned tomatoes with italian seasoning)
1/2 medium onion, chopped
1 Tbsp Italian seasoning (less if using canned tomatoes)
Salt to taste

Combine ingredients in a medium skillet and saute over medium-high heat until onion and zucchini soften. Serve warm.