Zucchini with Tomatoes

2 Medium zucchini
1 Medium onion, peeled and chopped
1/2 Pint tomatoes, diced
1-2 Cloves garlic, peeled and mashed
1/2 Teaspoon of rosemary, finely chopped
4 Tablespoons of butter
4 Tablespoons extra virgin olive oil
1/2 Teaspoon pepper

Cut ends off zucchini, cut into quarters lengthwise and slice thinly. Mix with sea salt and let stand about 1 hour. Rinse in a colander and pat dry. Saute zucchini in butter and olive oil in batches over medium-high heat until golden. Set aside. Saute onion in butter and oil until tender. Add tomato, raise heat and saute a few minutes until liquid is almost all absorbed. Add zucchini, garlic, rosemary, and pepper. Saute about 1 minute more until flavors are amalgamated. Don’t let zucchini overcook!