Tomato Zucchini with Fresh Basil and Parmesan (Print version)
A quick one-skillet zucchini and tomato side finished with fresh basil and Parmesan, ready in about 15 minutes.
# Ingredients:
For the skillet
01 -
1 1/2 lb (680 g) zucchini, sliced into 1/2-inch half-moons
02 -
2 cups (300 g) cherry tomatoes, halved
03 -
2 tablespoons extra-virgin olive oil
04 -
2 cloves garlic, minced
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon red pepper flakes, optional
To finish
08 -
1/2 cup (45 g) freshly grated Parmesan cheese
09 -
1/3 cup loosely packed fresh basil leaves, torn
10 -
1 teaspoon fresh lemon juice, optional
# Instructions:
01 -
Slice the zucchini into 1/2-inch half-moons and halve the cherry tomatoes. Mince the garlic, grate the Parmesan, and tear the basil so everything is ready before the pan heats.
02 -
Heat olive oil in a large skillet over medium-high heat. Add zucchini, salt, and pepper in an even layer and cook undisturbed for 3 minutes, then stir and cook 2 minutes more.
03 -
Add cherry tomatoes, garlic, and red pepper flakes. Cook for 4-6 minutes, stirring occasionally, until the tomatoes soften and some skins split while the zucchini stays tender.
04 -
Remove the skillet from the heat. Stir in Parmesan, basil, and lemon juice until the cheese softens and coats the vegetables lightly.
05 -
Taste and adjust with more salt, pepper, basil, or lemon. Serve warm right away for the best texture.
# Good to know:
01 -
Best served warm soon after cooking.
02 -
Use a wide skillet so the zucchini browns instead of steaming.
03 -
Leftovers keep refrigerated for up to 3 days.