Zucchini With Sundried Tomatoes
Chef Bruno conjures up a flavor-packed and healthy side dish to serve as a summertime special.
Hello, my readers! I’d like to introduce you to a simple dish called Zucchini With Sundried Tomatoes. Recently, I was thinking back about all of the different places to which I’ve traveled over the years. It seems that I found varieties of zucchini—in different shapes and colors—everywhere I went. In particular, the red ones have such a striking color and can be found around the world. Zucchini is also very healthy for you and can be prepared in so many ways. With zucchini on my mind, I went home and created this special seasonal recipe just for my PMQ readers.
With summer in full bloom, you can even grill zucchini on the home barbecue for a truly flavorful treat. You can also add zucchini to your pasta salads when you’re entertaining guests and, of course, feature this dish on your pizzeria’s seasonal menu. Remember, zucchini is fabulous hot or cold!
10 sundried tomatoes (preserved in olive oil)
¾ c. warm water
5 tbsp. olive oil
1 lg. onion, chopped
2 garlic cloves, chopped
2 lb. zucchini, cut into strips
Salt and pepper to taste
Slice the tomatoes into thin strips and place in a bowl with the warm water. Let stand for 20 minutes. In a large frying pan, heat the oil and stir in the onion. Cook over low heat until the onion has softened without turning brown. Then stir in the garlic and zucchini and cook for about 5 minutes. Continue stirring and add the sundried tomatoes and water. Add some salt and pepper to taste. Raise the heat slightly and cook until the zucchini is tender. Serve hot or cold.