Zucchini Trifolati with Cherry Tomatoes & Basil
This zucchini trifolati is an easy summer side dish! Zucchini, Cherry Tomatoes, and Basil combine together perfectly for this tasty vegetable side dish recipe that pairs perfectly with any summer bbq!
Servings: 4 Servings
Calories: 47kcal
Ingredients
- 1 zucchini
- 5 ounces cherry tomatoes
- 1 garlic clove minced
- A small handful of fresh basil chopped
- A really good Extra Virgin Olive Oil
- Sea Salt and Black Pepper to taste
Instructions
- Cut the zucchini into cubes, about 1/2" thick.
- Squeeze the cherry tomatoes to drain of their juices. Try and get all the juices you can out. Go ahead and throw away the juice, you don't need it.
- In a large saute pan over high heat, heat 2 tablespoons of olive oil.
- When the oil is hot, saute the zucchini.
- When the zucchini is just starting to brown, add the garlic.
- When the zucchini has browned well, add in the cherry tomatoes and season with the salt and pepper.
- Cook this for five minutes, stirring occasionally.
- Mix in the basil and pour a little of the really good olive oil in.
- Cover and remove from heat. Let this sit for 10 minutes before eating.
Nutrition
Serving: 1g | Calories: 47kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 78mg | Fiber: 1g | Sugar: 2g
