Zucchini with Sundried Tomatoes
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:
- Using good quality, fresh vegetables is key to any vegetable side dish, so make sure that the zucchini is nice and fresh
- 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
- 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
- 1 medium size zucchini
- ¼ cup sundried tomatoes
- 1 tablespoon chopped basil
- Dash of red wine vinegar
- Olive oil
- 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
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