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Zucchini with Basil and Tomatoes
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Cut the zucchini into 1/4-inch slices, diagonally.
Sauté the zucchini and garlic for 2 minutes.
Add the tomatoes and basil and sauté for 3 more minutes.

Zucchini with Basil and Tomatoes

Serves 6

The zucchini should be small and firm, the tomatoes ripe and juicy; and only fresh basil will give you the special flavor.

Ingredients
  • 12 to 15 baby zucchini, approximately 1 pound
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 ripe medium tomatoes, peeled, seeded, diced, and drained
  • 1 cup julienned basil leaves
  • Salt
  • Freshly ground pepper
Method
  1. Cut the zucchini into 1/4-inch slices diagonally, or 1/4-inch cubes.
  2. Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
  3. Season with salt and pepper to taste. Serve hot or cold.
Presentation

Serve in a heated serving bowl or arrange attractively on each plate as an accompaniment to an entrée.
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