Sauteed Zucchini with Sun-Dried Tomatoes and Basil

By á-2053

Ingredients

• 2 medium zucchini
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 2 cloves garlic, smashed and peeled
• 2 oil-packed sun0dried tomatoes, drained and finely diced
• 6 fresh basil leaves, torn into large pieces
• Freshly ground black pepper
• 1 tsp. lemon juice

Preparation

Step 1

Wash the zucchini well to remove any grit and dirt, and dry them, trim off the ends. Quarter them lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter. Arrange the zucchini, cut side up on a baking sheet lined with paper towels. Sprinkle with kosher salt ( about 1/2 tsp. per lb. of zucchini) and set aside for 10 minutes. Blot the quarters dry with paper towels and cut each on the diagonal into 3/4" thick diamonds.

Heat a large skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil. When the oil is hot, add the zucchini and garlic and saute 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 the sun-dried tomatoes and basil, and season generously with salt and pepper. Drizzle with the lemon juice and the remaining 1 Tbs. olive oil.