Sautéed Zucchini and Cherry Tomatoes
Try this Sautéed Zucchini and Cherry Tomatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 small red onion diced
- 1 pound zucchini (2-3 medium) cut into 1/2-inch chunks
- 1 pint cherry or grape tomatoes halved (i usually buy naturesweet cherubs)
- 1 tablespoon fresh chopped basil plus more for garnish if desired
- Carbohydrate 0.591764791666667 g
- Cholesterol 0 mg
- Fat 3.23732208333333 g
- Fiber 0.0706979152361552 g
- Protein 0.111596875 g
- Saturated Fat 0.448092583333333 g
- Serving Size 1 1 Serving (118g)
- Sodium 0.384583333333333 mg
- Sugar 0.521066876430512 g
- Trans Fat 0.0898050833333331 g
- Calories 31 calories
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 collapse, 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.
