Sauteed Zucchini With Cherry Tomatoes Garlic And Basil Recipes

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

SAUTEED ZUCCHINI, CHERRY TOMATOES, OLIVES AND BASIL

Steps:

• Heat oil in large skilled over medium-high heat.
• Add zucchini, garlic, and rosemary.
• Sprinkle with salt and pepper.
• Saute until zucchini is just tender, about 5 minutes.
• Add tomatoes and olives.
• Saute until tomatoes just begin to soften, about 2 minutes.
• Mix in basil and vinegar.
• Season vegetables to taste with salt and pepper.

SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL

Steps:

• Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
• Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

SIMPLE SUMMER PASTA WITH TOMATOES, ZUCCHINI AND BASIL

Steps:

• Bring a medium pot of water to a boil.
• Place a large skillet over medium-hight heat. Add the olive oil, the thinly sliced shallots and the minced garlic to the skillet and cook for a couple of minutes, until they get soft. Then, add the zucchini and cook for a few more minutes, stirring often.
• When the water comes to a boil, add one TBSP. table salt to the pot and then add the pasta. Cook until al dente, usually a bit less than the cooking time stated on the package.
• Add the halved tomatoes to the skillet and season everything with the salt, pepper, oregano, and crushed red pepper flakes. Cook until the tomatoes begin to soften and the zucchini gets some light color.
• Meanwhile the pasta should be ready. Reserve half a cup of the cooking water, then drain the pasta (you might need the hot water later to thin a bit the sauce).
• Transfer the drained pasta to the skillet with the vegetables and turn off the heat.
• Mix in the grated Parmesan cheese, toss, and taste for seasoning. If necessary, add more seasoning and a little bit of the reserved water to thin out the sauce.
• Just before you are ready to serve, stir in the Mozzarella and the basil. Drizzle some extra olive oil and serve at once!