This is one of my favorite veggie dishes. I love zucchini, it’s such a versatile vegetable. It has a light flavor that absorbs the flavors of whatever you cook it with. I’m on a sundried tomato kick. I never liked them until I was dating the Mister, and during a dinner at Carrabba’s one night, he turned me on to both Caesar salad and sundried tomatoes. This recipe is quick, easy to prep and easy to cook.
You will need:
1 medium to large zucchini
1 teaspoon chopped garlic
1/4 cup sundried tomatoes (or more, if you want…I like more)
1/4 teaspoon sea salt, finely ground.
1 tablespoon butter
Prep time: 15 minutes
Serves: 2 people (very easy to double and triple to serve more)
Cut the zucchini into slices about 1/4 inch in width, discarding the very ends. Cut the slices into quarters (or halves if you prefer larger pieces) and place in a bowl.
Sprinkle the salt over the zucchini and mix together, then let stand for 10 minutes.
Melt butter in a saucepan over medium heat, add garlic and sundried tomatoes to zucchini, mix well and let stand about 5 minutes.
Add zucchini to saucepan and cook on medium about 15-20 minutes, or until zucchini takes on a slightly translucent color, and serve.
I love how the heavy flavor of the tomatoes is brightened up by the zucchini. This is one of my favorite side dishes, and it goes well with almost any main course, be it pork, beef, poultry, or seafood. I had the leftovers with a salmon filet, and the flavors just blended together so well. It was delectable.