Zucchini, Red Onion and Tomato Sauté
- Total Time
- 0:22
- Prep
- 0:12
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
This simple veggie side also makes a great meatless main meal. Just serve over pasta, couscous or rice, with a sprinkling of Parmesan.
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olive oil2 tsp, extra-virgin
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uncooked zucchini2 medium, cut into large chunks
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uncooked red onion(s)1 small, thinly sliced
-
grape tomatoes1 cup(s)
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table salt¼ tsp, or to taste
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black pepper⅛ tsp, or to taste
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minced garlic1 tsp
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basil⅓ cup(s), leaves, roughly torn
- Heat oil in a large skillet over high heat. Add zucchini and onion, cook, stirring occasionally, until zucchini and onion are golden and tender, about 5 to 8 minutes (don’t be tempted to stir too often, the zucchini needs to get nice and golden brown).
- Add tomatoes, salt and pepper; cook over medium-high heat, stirring frequently, just until tomatoes start to soften, about 2 minutes.
- Add garlic; cook over medium heat, tossing, just until fragrant, about 30 seconds.
- Remove from heat and stir in basil. Season to taste with additional salt and pepper, if desired. Yields about 3/4 cup per serving.