Zucchini, Red Onion and Tomato Sauté
- Total Time
This simple veggie side also makes a great meatless main meal. Just serve over pasta, couscous or rice, with a sprinkling of Parmesan.
olive oil2 tsp, extra-virgin
uncooked zucchini2 medium, cut into large chunks
uncooked red onion(s)1 small, thinly sliced
grape tomatoes1 cup(s)
table salt¼ tsp, or to taste
black pepper⅛ tsp, or to taste
minced garlic1 tsp
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.