Sautéed Zucchini and Cherry Tomatoes​

onceuponachef.com
serves 4
Transform your summer dinners with a simple, flavorful veggie sauté that’s far greater than the sum of its parts.
Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 1 pound zucchini (2 to 3 medium), cut into ½-inch chunks
• 1 pint cherry or grape tomatoes, halved 
• 2 cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh chopped basil, plus more for garnish if desired

Preparation​​​

1. In a large sauté pan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until very soft and pale purple in color, 7 to 8 minutes. Do not brown.
2. Add the zucchini, tomatoes, garlic, salt, and pepper and cook, stirring frequently, for 3 to 5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning, if necessary. Transfer to a serving dish and garnish with more fresh basil, if desired.

​​​​