Sautéed Garlic Zucchini and Cherry Tomatoes
A great recipe to enjoy the bounty of your summer garden! Omit the Parmesan Cheese shavings as a topping to make dairy free.
1/4 cup olive oil
½ cup chopped onion
4-5 garlic cloves, minced well
1 pound zucchini - washed, ends trimmed and sliced very thin
About 2 dozen cherry tomatoes – cut in half
½ cup chopped fresh basil, plus a few whole basil leaves for garnish
1 teaspoon red pepper flakes (or more or less depending on taste)
Salt & pepper, to taste
Optional (Omit for Dairy Free!): Several slices of extra-thin shaved Parmesan cheese for topping
In a large skillet over medium-high heat the olive oil. Add the onion and cook for about 2 minutes, add the minced garlic and heat until the garlic is lightly golden and the onion has softened - about 2 minutes more.
Next add the sliced zucchini and sauté, for about 3 minutes while stirring. Add the cherry tomatoes and cook for another 3-4 minutes. Next add the chopped basil and the red pepper flakes, to taste. Season with salt and pepper, and cook for another 2-3 minutes.
Place on a serving platter, or in a large bowl. Garnish with the basil leaves. Top with shaved Parmesan cheese, if desired. (Omit Parmesan for dairy free!)