Sautéed Zucchini with Sun-Dried Tomatoes & Basil

Sautéed Zucchini with Sun-Dried Tomatoes & Basil
Photo by Scott Phillips

Ingredients

  • Freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. fresh lemon juice
  • 2 oil-packed sun-dried tomatoes, drained and finely diced
  • 3 small or 2 medium zucchini (about 1 lb.)
  • 6 fresh basil leaves, torn into large pieces
  • ½ tsp. Kosher salt; more to taste
  • + 1 more ingredients
    • 2 cloves garlic, smashed and peeled

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange th...

View full recipe at Fine Cooking

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