Sautéed Zucchini and Cherry Tomatoes
Crisp zucchini, burst cherry tomatoes, and meltingly sweet red onions make a lovely summer side dish. We love this with our Salmon Milano but it works for chicken, shrimp, and chickpea proteins as well.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small red onion diced
- 1 pound zucchini white or green 2-3 medium, cut into 1/2-inch chunks
- 1- pint cherry or grape tomatoes halved
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped basil, cilantro or parmesan Optional
- 2 tablespoons balsamic vinegar
Instructions
- Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
- Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 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. Drizzle Balsamic Vinegar to finish. Transfer to a serving dish and garnish with more fresh basil if desired.
Video
Notes
Use this for fish or just vegetarian. It works either way
Tried this recipe?Let us know how it was!