Zucchini & Tomatoes

Sauteed Zucchini and Tomatoes

I picked up a few beautiful zucchinis from Valle Encantado Farms (slogan: Don’t Panic, It’s Organic!) at the Downtown Growers’ Market and cooked them up with a bright orange heirloom tomato from Vida Verde Farms and some fresh basil from Los Jardines de Moktezuma. While I didn’t add chopped roasted green chile to this version, it would be a great way to add some heat and take advantage of the abundance of chile roasting everywhere right now!

Sauteed Zucchini and Tomatoes
by Anzia Bennett
Serves 2

1-2 Tablespoons olive oil
2 small zucchini, sliced into thin rounds
2 garlic cloves, smashed and chopped
1 small ripe tomato, chopped
red chile flakes, to taste
salt, to taste
black pepper, to taste
handful of fresh basil, sliced thin
½ cup chopped, roasted green chile, optional

cutting board
medium saucepan

1. Add the olive oil to a hot saucepan and heat, over medium-high.
2. When the oil is hot, but not smoking, add the garlic and cook until you can smell it.
3. Sprinkle with a pinch of chile flakes, stir and add the zucchini slices in an even layer. Let them cook for a few minutes until they start to get a little color, toss or stir to coat in the hot oil.
4. Add the chopped tomatoes, a pinch of salt and pepper and cook, tossing or stirring every once in a while until the tomatoes have broken down and the zucchini slices are browned in spots and cooked through. Add the chile, if using, and simmer for a few minutes until heated through.
5. Sprinkle with chopped basil, taste for salt and pepper, and serve.

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