Zucchini and Cherry Tomatoes With Garlic
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2firm, unblemished zucchini, about ¾ pound
- 3tablespoons olive oil
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2large cloves garlic, unpeeled
- 16cherry tomatoes
Nutritional analysis per serving (4 servings)
123 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
- Step 2
Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes.
- Step 3
Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.
Private Notes
Comments
I live in Sicily and the best tomatoes this time of year are Roma. I cored the tomatoes, blistered them in a bit of oil and added garlic and a finely chopped red onion. Since I like a tangy/spicy mix I added some mango powdered and a piece of hot chili, a big pinch of oregano and lots of fresh basil. Serve it on warm couscous and parm. So good. The recipe is perfect as a base for Multiple pasta dishes and is perfect for my collection. Thank you.
I added a dash of chili oil at the end. Sliced the garlic and left it in. Not French but good! Next time I"ll add the tomatoes with the zucchini because we like them soft.
This recipe is so simple and such an easy accompaniment to almost main course. I sliced the garlic and did not remove it. You can saute onions before adding the zucchini, you can add Parmesan at the table, there is just so much you can do with a basic recipe like this, particularly when you have a glut of zucchini. (From the 60-Minute Gourmet and how I miss that.)
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