Zucchini With Basil And Tomatoes
- 12 baby zucchini - (to 15) about 1 pound
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 3 medium ripe tomatoes peeled, seeded, diced, and drained
- 1 cup julienned basil leaves
- Salt to taste
- Freshly-ground black pepper to taste
Cut the zucchini into 1/4-inch slices diagonally, or 1/4-inch cubes.
Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
Season with salt and pepper to taste. Serve hot or cold.
Serve in a heated serving bowl or arrange attractively on each plate as an accompaniment to an entrée.
This recipe yields 6 servings.