Ingredients

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

Nutritional Sample Size based on four servings
Calories (kcal) : 120
Fat Calories (kcal): 100
Fat (g): 11
Saturated Fat (g): 2
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 8
Cholesterol (mg): 0
Sodium (mg): 590
Carbohydrates (g): 4
Fiber (g): 1
Protein (g): 1

Preparation

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.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (2 reviews)

joannalynn60 | 07/19/2016
Made this last night after a neighbor dropped off a huge zucchini squash. It's a great summer side! I let it sit for 10, then towel dried. I made the mistake of deciding to move on to another dish before sauting it though, which did not bode well since it released even more liquid. I should have either dried it again or sauted it immediately.
laurenmichele | 06/14/2009
Yummy and soooo easy but make sure you allow the salt to pull out the extra moisture or they will be mushy

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Sautéed Zucchini with Sun-Dried Tomatoes & Basil
Yield: four as a side dish. servings
Ingredients: 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