Sauteed Zucchini With Cherry Tomatoes Garlic And Basil Recipes

Steps:

• Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
• Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Steps:

• Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
• 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.
• 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.

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.

Steps:

• Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
• Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.