once upon a chef
– 2 tablespoons extra virgin olive oil – 1 small red onion, diced – 1 pound zucchini (2-3 medium), cut into ½-inch chunks – 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs) – 2 cloves garlic, minced – 1 teaspoon salt – ¼ teaspoon freshly ground black pepper – 1 tablespoon fresh chopped basil, plus more for garnish if desired
if you're looking for a way to use up your summer veggies, look no further! This side dish of crisp zucchini, burst cherry tomatoes, and meltingly sweet red onions sautéed in olive oil is one of those dishes where the whole is far greater than the sum of its parts. Pair it with grilled salmon or chicken for a light and easy weeknight meal.
Begin by chopping the vegetables. Be sure to cut the zucchini in large chunks because you don’t want it to cook too quickly and get soggy.
Next, heat the olive oil in a large sauté pan and add the red onions. Cook, stirring frequently, until the onions are very soft and pale purple.
Add the zucchini, tomatoes, garlic, salt, and pepper.
Cook for 3-5 minutes, until the zucchini is cooked but still crisp, and the tomatoes have started to collapse, creating a little sauce.
Stir in the fresh basil, season to taste and serve. Enjoy!