Aug 27 • Recipes
Summer Sauté with Zucchini, Cherry Tomatoes & Basil
Late-Summer Flavors
A simple, vibrant, and nourishing dish that lets late-summer produce shine—zucchini, cherry tomatoes, and basil. It’s rooted in simplicity, intuitive cooking, and the joy of fresh flavors meeting old traditions.
Ingredients
- 2 T extra‑virgin olive oil
- 1 red onion, thinly sliced
- 2 zucchinis, thinly sliced
- ¼ cup pine nuts
- ¾ t kosher salt
- ¼ t red pepper flakes
- 1 pint cherry tomatoes
- ¼ cup dry white wine
- 1 cup fresh basil leaves (about 20 medium leaves)
- ½ cup shaved Parmigiano‑Reggiano
Instructions
- Sauté onions: Heat olive oil over medium-high heat. Add onions and stir until they begin to brown (2–4 minutes).
- Add zucchini: Stir in the sliced zucchini, pine nuts, salt, and red pepper flakes. Cook until pine nuts are lightly golden and zucchini starts to blister (5–7 minutes).
- Tomatoes & wine: Add the cherry tomatoes and pour in the white wine. Turn heat up to high and cook until the wine evaporates (about 1 minute).
- Wilt basil: Add half of the basil leaves, then reduce heat to low and cover for about 3 minutes until basil wilts.
- Finish and serve: Remove from heat, stir, and top with remaining basil and shaved Parmigiano. Serve warm or at room temperature
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Summer Sauté with Zucchini, Cherry Tomatoes & Basil
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