Zucchini with Basil and Tomato
Here is a simple, delicious vegetable dish or garnish. The zucchini absorbs the flavor of the tomato, and the two go together beautifully. A bit of basil adds its herbal sweetness, and rounds out the summery flavors. This is great countryside cooking, and a useful recipe for dressing up zucchini so it can hold its own on the plate.
Heat & Knives
The Recipe
Source: Modern French Cooking for the American Kitchen by Wolfgang Puck
12 to 15 baby zucchini, approximately 1 pound
2 tablespoons olive oil
2 cloves garlic, minced
3 branches basil leaves, removed from stems and cut into fine julienne
3 ripe medium tomatoes, peeled, seeded, diced, and drained
salt
freshly ground pepper
1/2 medium onion, minced (optional)
Cut the zucchini into 1/4-inch slices or 1/4-inch cubes.
Heat the olive oil in a large saute pan. Add the zucchini, garlic, basil, and tomatoes. Over high heat, cook until the zucchini is tender.
Season with salt and pepper to taste. Serve hot or cold.
If using the onion, saute briefly in the hot olive oil before adding the remaining ingredients.
