With fresh summer produce less is more when it comes to cooking. Give the veggies a quick spin in the pan and you will have a new favorite side dish that highlights the flavors of the summer. Deceptively simple, this recipe is so much more than the sum of its parts.
Pan-Fried Zucchini with Tomatoes and Parmesan
Servings: 4-6
Time: 15 minutes
Source: maalotfarms.org
Ingredients:
2 tablespoons Olive Oil
1 medium sized zucchini or 2 small, halved and then sliced into quarter inch pieces
2 cups fresh tomatoes, cut into 1 inch pieces, or 2 cups halved cherry tomatoes
2 cloves garlic, minced
½ cup grated parmesan cheese,
Salt and pepper to taste
Steps:
Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until just starting to soften. The zucchini will still be quite firm. Add the tomatoes and garlic and cook until the tomatoes just start to soften. Add the parmesan cheese and cook, stirring constantly for 30 seconds more. Season to taste with salt and pepper and serve immediately.