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

 

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!