Sautéed Tomato Basil Zucchini
Recipe GLPR3c561a17b5071c
A bright and fresh vegetable side dish featuring tender zucchini, burst cherry tomatoes, and fragrant basil. This simple stovetop dish is naturally gluten-free and comes together quickly with just a few quality ingredients.
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Ingredients
2 medium zucchinis, cut into coin-sized pieces
1/2 pint cherry tomatoes
1/4 sweet onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup fresh basil, chopped
1 teaspoon dried oregano
Salt and black pepper to taste
Parmesan cheese for garnish
Directions
Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
Add the chopped onion and minced garlic, stirring frequently for about 1 minute until fragrant.
Add the zucchini coins and whole cherry tomatoes to the skillet. Sauté, stirring occasionally, for 10 to 12 minutes until the zucchini becomes tender and the tomato skins begin to split and release their juices.
Stir in the chopped fresh basil and dried oregano until well combined. Cook for 30 seconds to allow the flavors to meld.
Season with salt and black pepper to your taste.
Transfer to a serving dish and top with shredded or shaved parmesan cheese. Serve warm.
