Braised Zucchini with Sun Gold Cherry Tomatoes & Basil

www.jodyhorton.com

Whose world is this? Every day, we leave the house, wondering if we’re still dreaming. Mornings are cool and afternoons decidedly bearable in the shade. In the evenings, we wander the neighborhood as shadows lengthen and fireflies come out. Every summer should feel this way—long and loose, filled with afternoon rain and flowers and mysterious purple skies at dusk. Rather than approaching each day with a jaw-clenched determination to get through it, to stay cool, to try to keep from sweating in our work clothes, we ease into the day, thinking about swimming and patio sitting and a summery rose, like we’ve done in years past in places we go to escape our own backyards. In a summer like this, dinner should be easy-breezy too, a celebration of the abundance from local fields where plants are thriving and farmers harvest happily under blue skies. Think simple, one-pan suppers for mid week, like this one—hearty and satisfying, offering complex flavors with almost no effort. Where’s that wine opener?

Braised Zucchini and Sun Gold Cherry Tomatoes

4 zucchini, washed and sliced lengthwise

1/2 c. sun gold cherry tomatoes, sliced in half

3 cloves garlic, sliced

olive oil

salt & pepper

1 small bunch basil, torn or cut into large pieces

Heat olive oil in large skillet with high sides or braising pan.  When it shimmers, add zucchini and cook quickly until browned.  Remove to a bowl and set aside.  Add a little more olive oil to pan and add garlic.  Saute briefly, 30 seconds-1 minute, then add cherry tomatoes.  When tomatoes begin to soften and release juices, add zucchini back to pan, season with salt and pepper, and toss to combine.  Add basil, toss again, and serve hot or at room temperature.

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

32 thoughts on “Braised Zucchini with Sun Gold Cherry Tomatoes & Basil

  1. Karlene Scherzer on said:

    Elizabeth,
    What a wonderful tribute to your mom. You are an excellent mom as well. A hug for your sweet children.

    Karlene

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  3. This is gorgeous! I LOVE the photos. Plus the gorgeous sentiment from your mom set it all up perfectly. Thank you for the recipe!

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  7. There is only one comment I disagree with….. it may be easier to ask for forgiveness than permission, I promote though, it is not better to ask for forgiveness than permission. Too many people use it as an excuse to keep doing things they know they shouldn’t. Over and over. If you are one of the ones to admit guilt and apologize, then so be it. I would not expect that these kinds of people would abuse the privilege and do the same thing again, only to ask for forgiveness again….. Right?

    I love new recipes for zucchini…. thank you

  8. Leslie Carpenter on said:

    In your first photo, it looks like that there is some sliced cooked garlic already in the bowl that you are placing the cooked zucchini in, right? Did you skip one step? Also, in the 6th photo, you can definately see the garlic in the bowl as you are placing the zucchini back in the pan!

    Could you also specify how much olive oil to put in the pan?

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  10. i am a zucchini lover too. this looks super delicious and have to try when i
    harvest from garden this summer. thanks for the recipe.

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  12. I found you on Pinterest and am already hooked. This post is fantastic and I’m trying this recipe tonight! (And your Mom sounds amazing; I especially like her advice to never sell your mineral rights! As an oil and gas broker, I heartily second that wisdom!)

  13. Kathy on said:

    Love the story /tribute to your Mom. Can’t wait for my zucchini to come in. Have to replant my basil….some critters ate all of it while we were on vacation.

  14. I loved your mother’s advice to you. Food is a powerful thing, as are love and family. She’s right about your dreams, too – it is up to you or you will only be disappointed. Thanks for the recipe.

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  16. anna on said:

    i made this tonight and it was perfect. i love zuchs but always let down with it..not this time! i added really incredible feta to it…mmmmmm. (and used cherry toms)

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  21. I just love your mother’s words of wisdom and I definately like the look of the zucchini. I have shed loads in the summer and as soon as they arrive I will be giving that style of cooking them a go. Thank you for sharing.

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