Sautéed Zucchini With Sun Dried Tomatoes Basil Food

SAUTéED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL

Steps:

• Wash zucchini and dry with paper towels.
• Trim off the ends, and quarter zucchini lengthwise.
• Running a sharp knife down the length of each quarter, slice off the top 1/4 to 1/2 inch of the soft seed core; it's all right if some seeds remain.
• Arrange zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for at least 10 minutes. (I use extra salt to pull out as much water as possible). Blot the quarters dry with paper towels. Cut each quarter on the diagonal into 3/4 inch-thick diamonds.
• Heat a large skillet over medium-high heat for 1 minute. Pour in 2 tablespoons of the oil. When the oil is hot, add the zucchini and garlic. Sauté, stirring occasionally, until the zucchini browns and softens enough that you can cut through it with the side of a fork, about 5 minutes.
• Take the pan off the heat, toss in sun-dried tomatoes and basil and season generously with salt and pepper. Drizzle with the lemon juice and remaining 1 tablespoon of olive oil. Serve immediately.

SAUTEED ZUCCHINI AND MUSHROOM WITH SUN-DRIED TOMATOES

Steps:

• In a large nonstick skillet; heat the oil over medium-high heat.
• Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
• Add mushrooms, sundried-tomatoes, broth and basil, if using.
• Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
• Remove skillet from the heat and season with salt and pepper.
• Serve immediately.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
• Chop the dried tomatoes and set to the side.
• In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
• Add the minced garlic and sauté an additional 1 minute.
• Add the dried tomato and sauté for additional 2 minutes.
• Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
• Using a slatted spoon transfer the zucchini into a large dish and serve while hot.

ZUCCHINI/ COURGETTES SAUTEED WITH SUN-DRIED TOMATOES

Steps:

• Place the sundried tomatoes in the 3/4 cup of warm water to soak for around 20 minutes.
• Meanwhile, finely slice the onion and cut the zucchini into thin strips.
• Cut the sundried tomatoes into thin strips and return them to the soaking water.
• In a non-stick skillet, heat the oil and stir in the onion. Cook for 3 minutes, stirring (if not using a non-stick skillet, you may need to add more oil to prevent sticking).
• Stir in the zucchini and garlic. At this point, I add 1/2 cup water to "steam" the veggies and reduce the amount of oil used- you may prefer to add another tablespoon of oil rather than water.
• Cook the vegetables for 5 minutes, stirring occasionally.
• Add the sundried tomato strips and their soaking liquid (this provides a lot of the flavour so don't leave it out- if using sundried tomatoes canned in oil, add a little of the liquid from the jar instead).
• Season with salt and pepper to taste and cook 5-10 minutes until the vegetables are soft and the liquid absorbed, still stirring.
• Top with parmesan cheese if desired.
• Serve hot and enjoy!

SAUTEED ZUCCHINI, CHERRY TOMATOES, OLIVES AND BASIL

Steps:

• Heat oil in large skilled over medium-high heat.
• Add zucchini, garlic, and rosemary.
• Sprinkle with salt and pepper.
• Saute until zucchini is just tender, about 5 minutes.
• Add tomatoes and olives.
• Saute until tomatoes just begin to soften, about 2 minutes.
• Mix in basil and vinegar.
• Season vegetables to taste with salt and pepper.