Sautéed Zucchini with Sun-Dried Tomatoes & Basil

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


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

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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