Sautéed Zucchini with Sun-Dried Tomatoes & Basil

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


  • 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
  • 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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