In a large skillet, heat the butter over medium to medium-high heat until melted.

Add the onion, and saute until the onion starts to get clear on the edges, about 5 minutes.

While the onion is cooking, cut the ends off of the zucchini, and then cut it in to fourths long-ways. Slice each quarter into ¼- to ½-inch slices.

When the onion is starting to go clear on the edges, add the garlic and chopped zucchini.

While the zucchini is cooking, coarsely dice the fresh tomatoes.

When the zucchini is cooked to your liking (I like it al dente), add the tomatoes. Stir to combine, and heat through without over-cooking the tomatoes.

Remove from the heat, and add fresh herbs and plenty of salt and pepper to taste.

Serve right away.