Name: Zucchini, red onion and tomato sauté
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 tsp olive oil extra-virgin; 2 medium uncooked zucchini cut into large chunks; 1 small uncooked red onion(s) thinly sliced; 1 cup(s) grape tomatoes; 0.25 tsp table salt or to taste; 0.125 tsp black pepper or to taste; 1 tsp minced garlic; 0.333 cup(s) basil leaves, roughly torn

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Ingredients

olive oil

2 tsp, extra-virgin

uncooked zucchini

2 medium, cut into large chunks

uncooked red onion(s)

1 small, thinly sliced

grape tomatoes

1 cup(s)

table salt

¼ tsp, or to taste

black pepper

⅛ tsp, or to taste

minced garlic

1 tsp

basil

⅓ cup(s), leaves, roughly torn

Instructions

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.

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