What’s for dinner? This recipe takes so few ingredients and so little time…..it’s a simple idea for a quick weeknight meal. I’m not the biggest fan of zucchini but Randy is. However, I do appreciate a creative technique. Slicing the zucchini into ribbons not only makes for a nice presentation but it’s a great base for all those little cherry heirloom tomatoes sitting in the fridge. This dish is a nice alternative to pasta and a great vegetarian option.
Zucchini with Tomato Sauce
Serves 4-6
4 medium zucchini, sliced into ribbons
Olive oil
Salt and pepper
4 pints of cherry tomatoes
2 garlic cloves, minced
1 onion, diced
1/2 cup basil, roughly torn
Parmesan cheese, shaved
In a medium saucepan add olive oil and saute onions. Add garlic and tomatoes. Let tomatoes soften and press down with potato masher to make sauce. Add salt and pepper to taste. Cut zucchini into ribbons using a vegetable peeler, cheese slicer or mandolin. In a saute pan add 4 tablespoons of olive oil, zucchini, salt and pepper. Combine until ribbons begin to soften, about 2 to 3 minutes. Be careful not to over cook (they will get mushy). Arrange zucchini on platter, top with tomato sauce, basil, and shaved parmesan.
