Sautéed Zucchini with Dried Tomato
Zucchini con Pomidoro Secco
Fresh zucchini are available
all year around. They can be grilled, fried, boiled, cooked with pasta, stuffed with meat or vegetables or
transformed into a side dish (contorno
) to couple with
chicken, veal or fish.
This small vegetable is 4 to 6 inches long and has a dark or pale green skin. It is very popular for the delicate
flavor and for the easiness of the preparation.
Zucchini have a good nutritional value and in fact they are a source of iron, vitamin A and riboflavin.
tablespoons of extra virgin olive oil
· 1 ½
lb. zucchini (about 4 medium or 6 small)
large sun dried tomatoes
small onion, finely diced
Place the zucchini in a basin with cold water for a few minutes.
Using a brush, gently scrub the zucchini under running water to remove any sand or down, the soft feathery
substance that grows on the soft skin of the zucchini. Drain and pat dry with a kitchen towel.
Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set on the
Chop dried tomatoes and set on the side.
In a 5 ½ quart sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat
until the sliced onions are translucent, for about 5 minutes, stirring occasionally.
Add the dried tomato and sauté for additional 2 minutes.
Add the zucchini, salt and pepper to taste, cover with a tight lid and simmer for additional 5 minutes or until
tender but firm.
Using a slatted spoon transfer the zucchini into a large dish; serve immediately with crushed red pepper on the
If dried tomatoes
are not on hand, replace them with 4 fresh tomatoes.
Wash and dry
tomatoes. Split lengthwise, quarter and remove seeds and some skin. Chop into bits and set on the side. Add the
fresh tomato bits to the onion and sauté for 5 minutes instead of 2 minutes.