| Course | Side Dish |
|---|---|
| Cuisines | American, Italian |
| Cooking Methods | Chopping, Sautéing |
| Diets | Dairy Free, Egg Free, Gluten Free, Kid Friendly, Low Fat, Nut Free, Paleo, Refined Sugar Free, Soy Free, Vegan, Vegetarian, Whole 30 |
| Main categories | Everyday Food, Freezer Meals, Low Calorie, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Vegetables |
| Recipe Author | Once Upon A Chef |
| Special Occasions | Rosh Hashanah |
Sautéed Zucchini and Cherry Tomatoes
Serves: 10
Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.
Recipe by:
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Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp KnivesIngredients
- 2 tablespoon extra virgin olive oil
- 1 red onion small diced
- 2 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
- 2 pound grape tomatoes or cherry tomatoes halved
- 4 clove garlic minced
- 2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoon fresh basil chopped plus more for garnish if desired
Instructions
- Heat the olive oil over medium heat in a large sauté pan or a large pot. 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. Transfer to a serving dish and garnish with more fresh basil if desired.
Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 478mg | Potassium: 473mg | Fiber: 2g | Sugar: 5g | Vitamin A: 958IU | Vitamin C: 30mg | Calcium: 28mg | Iron: 1mg
Sautéed Zucchini and Cherry Tomatoes
$20.00 cooking fee
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