Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Ingredients
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2 tbsps extra-virgin olive oil
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1 purple onion (small, diced)
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1 lb zucchini (2-3 medium)
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1 pt cherry tomatoes (halved, I usually buy NatureSweet Cherubs)
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2 cloves garlic (minced)
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1 tsp salt
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1/4 tsp ground black pepper (freshly)
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1 tbsp basil (fresh chopped, plus more for garnish if desired)
Instructions
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- Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
- Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
