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Sautéed Zucchini with Sun-Dried Tomatoes & Basil

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Serves four as a side dish.

  • To learn more, read:
    Zucchini Loves High Heat
  • by from Fine Cooking
    Issue 65

  • 3 small or 2 medium zucchini (about 1 lb.)
  • 1/2 tsp. Kosher salt; more to taste
  • 3 Tbs. extra-virgin olive oil
  • 2 cloves garlic, smashed and peeled
  • 2 oil-packed sun-dried tomatoes, drained and finely diced
  • 6 fresh basil leaves, torn into large pieces
  • Freshly ground black pepper
  • 1 tsp. fresh lemon juice

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut each quarter on the diagonal into 3/4-inch-thick diamonds.

Heat a large (preferably 12-inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil. When the oil is hot, add the zucchini and garlic, and sauté, stirring occasionally, until the zucchini browns and softens enough that you can cut through it with the side of a fork, about 5 min. Take the pan off the heat, toss in the sun-dried tomatoes and basil, and season generously with salt and pepper. Drizzle with the lemon juice and the remaining 1 Tbs. oil and serve immediately.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 120; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 2; Protein (g): protein g 1; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 590; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

Yummy and soooo easy but make sure you allow the salt to pull out the extra moisture or they will be mushy

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