4 Medium Zucchini
1/4 Cup Extra Virgin Olive Oil
3 Garlic Cloves, Peeled And Thinly Sliced
1 1/2 Cups Ripe Grape Tomatoes, Sliced In Half
Salt & Pepper
Red Hot Pepper Flakes
A Handful Of Fresh, Small Basil Leaves
Cut your zucchini into julienne using a mandolin or sharp knife.
Place in a bowl with the basil leaves.
In a small saucepan, heat the olive oil over medium low heat, then cook the garlic until sizzling.
Add the tomatoes, salt, pepper, and pepper flakes and cook just until the tomatoes begin to soften, about 5 minutes.
Pour the sauce over the zucchini and toss well.
Let sit 5 minutes and then divide evenly between four plates.
Zucchini by the pail full- anyone have any other good recipes?
I have grilled it, made zucchini casserole, fried zucchini and bread. Oh- I have also given some away- hard to keep up. Wish you could program plant to give you two vegetables a week throughout the whole summer instead of 25 all at once!
This was really good!!!