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
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.
Karlene Scherzer on said:
What a wonderful tribute to your mom. You are an excellent mom as well. A hug for your sweet children.
Pingback: Avocado to Zucchini |
AJS on said:
This is gorgeous! I LOVE the photos. Plus the gorgeous sentiment from your mom set it all up perfectly. Thank you for the recipe!
nene on said:
Wonderful recipe and life advices!!!
Pingback: Braised Zucchini with Sun Gold Cherry Tomatoes & Basil | dailyicandy.com
Allison on said:
Wow, that looks delicious! I know what we’re having for dinner this week! (found from Pinterest!)
Oh Sweet Escape on said:
your images are gorgeous! and this recipe looks SO good!
Suzie Elleruzie Eller on said:
I made this tonight and it was a hit!
farmhousetable on said:
So glad you liked it–I bet it was lovely with the fish!
Pingback: Menus & Pinterests Interests 1.28.12 | Over The Big Moon
Pingback: Braised Zucchini with Sun Gold Cherry Tomatoes & Basil « For the Love of Food
email@example.com on said:
Awesome recipe and post. You are truly a wealthy woman to have had such a beautiful mother.
Kristi Tornabene on said:
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
MyStrings on said:
This will most def go on the dinner plan. Thank you.
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?
Belinda Brusch Sifuentes on said:
This is wonderful…
I am going to make this again!
Pingback: Hungry for Change Fresh From the Farms
coco on said:
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.
Pingback: Weekly Newsletter | theveggiebin
Brin on said:
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!)
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.
Beth on said:
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.
Stacey on said:
This recipe was delicious! We had it this evening with burgers on the grill.
Pingback: Friday Five « .the rebel grrl kitchen.
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)
Pingback: Day 225 – August 3 « Learning each and every day
Pingback: Five Delicious Ways to Use All That Zucchini
Pingback: Easy Grilled Pork Chops with Braised Zucchini « Denim & Dots
custombbqbranding on said:
Looks delicious! I was looking for a braising liquid, but I guess you’re just oil? All the reviews seems to give it two thumbs up, so I’ll have to try it! Thanks for the recipe
Pingback: Pin! Tahtoisin lihoa vielä vähän mutta syödään nyt kuitenkin kasviksia. Ulkomailta. | Rivo Emäntä
Yvonne on said:
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.
karen on said:
Looks like a great low calorie/low carb dish. I think I might try to add yellow squash with it….