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Sautéed Zucchini and Cherry Tomatoes

Recipe courtesy of Jennifer Segal
Total Time 15 minutes
Servings 4 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion diced
  • 1 pound zucchini 2-3 medium, cut into 1/2-inch chunks
  • 1 pint cherry or grape tomatoes halved (I usually buy NatureSweet Cherubs)
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil plus more for garnish if desired
  • 1 tablespoon butter
  • ½ teaspoon Italian seasoning

Instructions

  • Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  • Add the zucchini, tomatoes, garlic, Italian seasoning, butter, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.