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
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!