Sautéed Zucchini with Sun-Dried Tomatoes & Basil

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


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

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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