Fresh Zucchini with Campari Tomatoes: A Summer Side Dish with Main Course Potential

Zuchini and Tomato Finished Dish .jpg

 

Fresh zucchini and tomatoes are, in my opinion, synonymous with Summer. Add the sweetness of Campari tomatoes and Vidalia onions and you’ve got a Summer side dish to drool for. Like with any Italian inspired dish, garlic plays a key role. Adding the garlic at the end prevents the garlic from becoming overcooked and bitter. A terrible fate for both the garlic clove and its consumer.

This is a perfect side dish for any savory main meal, from fish to pork. Add some Mozzarella cheese and this side dish becomes a light Summertime main course. Delicious and versatile.

Here’s what you’ll need: 

1 Tbsp Olive Oil

1 Small or 1/2 Large Vidalia Onion, sliced thinly

2 Zucchini, sliced into rounds

A Dash of sea salt

Pepper to taste

2-3 Campari tomatoes, diced (On the Vine will do as well, but try to find the Campari ones if you can!)

3 Cloves garlic, crushed

 

Instructions: 

Heat Olive Oil in a medium size pan, until oil has a sheen to it

Add the Vidalia onion and cook until opaque (5-7 minutes)

Add the zucchini, salt and pepper, and cook for 3 minutes

Add 4 Tbsp of water, turn to medium low and cover for 5-7 minutes (until zucchini is tender but still firm)

Uncover and add the garlic

Add diced tomatoes by gently folding them in. Let the tomatoes heat through (1-2 minutes)

If adding mozzarella add at the very end

Serve warm and deliciously sweet!

 

 

 

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