EGG-FREE, NUT-FREE, VEGETARIAN
This sauté is one of the quick and simple side dishes I keep in my toolbox for busy weeknights. While the ingredients are minimal, the taste is anything but!
Makes 3 or 4 servings
Prep time: 10 minutes
Cooking time: less than 15 minutes
1 tablespoon coconut oil or ghee
1 small sweet onion, chopped
2 garlic cloves, minced
2 medium zucchini, cut into ½-inch chunks
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon red pepper flakes (optional)
1¼ cups cherry tomatoes, halved
1 tablespoon chopped fresh basil
1. In a large skillet, melt the coconut oil over medium heat. Add the onion and garlic and cook, stirring, until just soft, 3 to 4 minutes.
2. Add the zucchini, salt, black pepper, and red pepper flakes (if using) and cook, stirring, until the zucchini starts to become tender and turns golden brown, 5 to 7 minutes.
3. Stir in the cherry tomatoes and cook for 2 to 3 minutes. Add the basil and stir to combine.
4. Transfer to a serving platter and serve warm.