Zucchini and Blue Cheese Side

2 tablespoons extra-virgin olive oil

2 zucchini, halved lengthwise and sliced

1 clove garlic, minced

1 (14.5 ounce) can fire roasted chopped tomatoes (such as Hunts®)

¼ cup crumbled blue cheese

Heat the olive oil in a large skillet over medium-high heat. Place the zucchini and garlic in the skillet, cover. Cook until zucchini is just tender, about 5 minutes. Stir in tomatoes; heat until warmed through. Remove from heat; sprinkle immediately with blue cheese. Cover, and allow cheese to soften before serving.