Sautéed Zucchini with Sun-Dried Tomatoes & Basil

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

Ingredients

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

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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