Saturday, 11 August 2007

Zucchini & Tomatoes Sautéed with Garlic

Exactly what the title says; nothing fancy. Other herbs can be added, but to me here is the pure taste of summer.

4 servings
20 minutes - 10 minutes prep time

Zucchini and Tomatoes Sauteed with Garlic1 or 2 medium yellow zucchini
1 or 2 medium green zucchini
2 or 3 medium-large tomatoes
3 cloves of garlic
1 tablespoon extra-virgin olive oil

Wash and trim the zucchini, and cut in half or quarters lengthwise. Slice them about 1/2 cm thick. Blanch the tomatoes (drop them in boiling water) for 1 minute, then run them under cold water. Peel and chop them. Peel the garlic and mince it.

Heat the oil in a large skillet. Add all the zucchini, and cook over medium-high heat, stirring frequently, until most of the zucchini pieces are softened and browned. Add the garlic (and any minced fresh herbs you may wish to add) and stir in well. After a minute or so, add the tomatoes and continue cooking until they too are hot and softened.

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