Sautéed Zucchini & Cherry Tomatoes

This is my absolute favourite way of cooking zucchini - panfried with cherry tomatoes, garlic and olive oil.  So simple it hardly needs a recipe.  Then again, good taste is about letting quality produces speak for themselves the way they are cooked.  Zucchinis do exceptionally well in summer at the local farm where I volunteer, sometimes growing unnoticed to a gigantic size, well hidden under the leafage.  Ripened by the sun, cherry tomatoes are also at their peak, beckoning to be picked and enjoyed.  To bring out their natural sweetness, gently fry the zucchini slices together with the cherry tomatoes until the former are lightly caramelised and the latter about to burst.  

Serves 4 

INGREDIENTS

• 1 large or 2 medium zucchinis, about 350g / 12oz
• 200g / 7oz cherry or grape tomatoes
• 1-2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• a sprinkling of sea salt
• a few turns of freshly ground black pepper
• 1 teaspoon dried basil

METHOD

1. Slice zucchini into 1cm / ½" thick rounds.  Leave cherry tomatoes whole.
2. Heat oil in a large frying pan over medium high until hot.  Add zucchini slices and tomatoes.  Sauté for 1 minute to coat them with oil.
3. Add garlic, salt and pepper to taste.  Continue to sauté for 5-8 minutes until the zucchini slices start to caramelise and the tomatoes start to burst.  Add 1 tablespoon of water if the pan appears to be too dry.
4. Stir in dried basil.  Taste to adjust seasonings if necessary.  Remove from heat and serve as a side dish.