Easy Zucchini and Tomatoes

August 8, 2011

Another dish in honor of National Zucchini Day, this one is fast and easy.  I threw it together after raiding the produce drawer to see what I could find.  The leftovers were great the next day when tossed with a little linguine.

  • Zucchini, 2 or 3
  • Tomatoes, 3 or 4
  • Garlic, 3 or 4 cloves
  • Basil, handful of fresh leaves or dry equivalent
  • Olive Oil, a couple of tablespoons
  • White Wine (or a little chicken stock), about 1/2 a cup
  • Crushed Red Pepper
  • Salt

Cut the zucchini into thin slices.

Mince the garlic and quarter the tomatoes.

Heat the olive oil over medium heat in a large  skillet or saute pan.  Add the garlic and zucchini and cook, stirring every now and then, until the zucchini begins to soften.

Add the tomatoes, pepper and a little salt and stir it all together.

Add a little wine.

Tear in the basil leaves and cook for a few more minutes, until everything is tender and the wine is mostly evaporated.

Serve it up hot, with a little Parmesan on the side if you like.  Enjoy!

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{ 4 comments… read them below or add one }

1 Karen August 26, 2011 at 10:27 am

Love the idea of this dish and would love to keep the recipe…suggestion: Please write the recipe separate from all the pics at some point!! Thanks!!

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2 Karen August 26, 2011 at 10:28 am

Sorry, I wrote that too quickly before I looked carefully!!

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3 karenbove August 26, 2011 at 11:04 am

No worries! I have thought about doing it separately but if you go to the print friendly button you can save or print without the photos.

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4 Rae August 26, 2011 at 11:12 am

I love this, We add about 1 cup sweet corn. It is so good. Enjoy!

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