Ingredients 4 zucchini - 8 ounces each quartered lengthwise, Cut crosswide into 2 inch pieces 1/4 cup extra virgin olive oil 1/4 cup water 2 sprigs fresh basil 2 cloves garlic, sliced thin Salt and pepper 1/4 teaspoon red pepper flakes 1/2 cup cherry tomatoes, halved
Instructions 1. Bring zucchini, oil, water, basil sprigs garlic, 1 teaspoon salt, 1/4 teaspoon pepper and pepper flakes to boil in 12" non-stick skillet over medium high heat. Reduce heat to medium, cover, and simmer until zucchini is fork tender, about 8 minutes, stirring with spatula every 2 minutes. 2. Gently stir in tomatoes and cook, uncovered, until tomatoes are just softened, about 2 minutes. Discard basil springs. Transfer to platter.
Description An easy and delicious preparation
Source From Cook's Country
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