Prep Time  15minutes
Cook Time  15minutes
Total Time  30minutes

Zucchini with Sundried Tomatoes

Dave Beaulieu January 11th, 2013

While vegetables can be great very simply prepared  - especially when fresh and in season.  However, I also love through a few vegetables together to combine flavors and textures that really make something special.  This recipe for Zucchini and Sun Dried Tomato is simple to prepare, and makes a great side dish for chicken, pork and fish.  Give it a try, and hope you enjoy it!

Recipe overview and keys to success:

  1. Using good quality, fresh vegetables is key to any vegetable side dish, so make sure that the zucchini is nice and fresh
  2. Make sure you don’t overcook the zucchini.  A bit undercooked is better than a bit overcooked, so check them pretty often as they cook, and take them off right when they become tender
  3. Finally, add a splash of vinegar, lemon juice or some other acid right at the end of cooking.  That will brighten up the flavors and make the shine
Ingredients
  • 1 medium size zucchini
  • ¼ cup sundried tomatoes
  • 1 tablespoon chopped basil
  • Dash of red wine vinegar
  • Olive oil
Zucchini and Sundried Tomato
  • Dice the zucchini into ½ inch dice
  • Drain the sundired tomatoes from the jar, removing most of the olive oil
  • Heat a sauté or sauce pan over medium heat and coat the bottom with olive oil
  • Add the zucchini and tomatoes to the pan, and season with salt and pepper
  • Continue to cook for 3 – 5 minutes, tossing every minute or so, until the zucchini is just barely tender
  • Add the basil and a small splash of vinegar
  • Cook for another 30 seconds, and then remove from the heat and serve
Zucchini with Sundried Tomatoes

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