Sauteed Zucchini with Sun-dried Tomatoes and Basil

By Tamipri

Ingredients

• 3 small or 2 medium zucchini, (about 1 lb.)
• kosher salt
• 3 Tb. extra-virgin olive oil
• 2 cloves garlic, smashed and peeled
• 2 oil-packed sun-dried tomatoes, drained and finely diced
• 6 fresh basil leaves, torn into large pieces
• freshly ground black pepper
• 1 tsp. fresh lemon juice

Details

Servings 4

Preparation

Step 1

Quarter and salt the zucchini. Cut each quarter on the diagonal into 3/4" diamonds.

Heat a large skillet (preferably 12") over medium-high heat for 1 minute. Pour in 2 Tb. 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 mintues. 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 Tb. oil, and serve immediately.