Sunday, January 30, 2011

Tuscan-Style Slice & Dice Zucchini

this is one of my absolute favorite sides to make-it's simple, reminds me of NYC and i get to use my beloved mandolin slicer! kit meyer, the gorgeous mother of 4 boys that i babysat for in NYC, shared her home-garden-grown version with me, and it's been a staple since.

{i just doubled the recipe and made it for a 6-person dinner party in our neighborhood-and it was instantly a hit!}

*serves 2

Ingredients (in order of use)
  • 2 tbsp. olive oil
  • 3 zucchini, sliced thin
  • 3 cloves of garlic, diced
  • 1/2 10 oz. box of grape tomatoes, sliced in half
  • salt & pepper
  • 2 basil leaves, *cut chiffonade style
  • shredded parmesan cheese
1. heat olive oil in a skillet over low-medium heat. cook garlic in skillet until it becomes translucent (do not burn).
2. toss in sliced zucchini and turn heat up to medium-high. season with salt and pepper. continue to sauté until zucchini cooks through.
*i like to cook mine until it browns a little.
3. time to add the tomatoes! squeeze each tomato half over the sautéed zucchini and toss shell into the skillet. cook for another 10 minutes (or until tomatoes soften).
4. transfer to a bowl, top with shredded basil & parmesan cheese.

*chiffonade cut basil is a fancy term for "cutting it into thin strips". roll basil leaves and cut with a knife (or scissors for ease!); thin strips jazz up this dish!



  1. hi Betsy! welcome to the blogosphere - i love it here ;) your blog is presh! i just zipped through it and cannot wait to try some of your clever recipes. keep it up! xx


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