Zucchini and Tomato Stir Fry
Zucchini came in with a vengeance this year and it was tough trying to keep up with the harvest. We fried, grilled, baked, stuffed and shredded them; we put them in our neighbors’ mailboxes. Our favorite side dish was a simple stir fry combo of zucchini, tomatoes and onions with a touch of anchovy paste to boost (umami) flavor.
Ingredients
- 2 tbsp olive oil
- 1 heaping tbsp anchovy paste
- 1 large sweet onion (Vidalia) chopped
- 2 cups cut in half cherry tomatoes (red, yellow or combo)
- 3 cups sliced zucchini
- Salt and pepper to taste
- 2 tbsp shredded fresh basil
Directions
- In a saute pan, heat oil and swirl in the anchovy paste. Add onion and over medium, heat, cook until the onion begins to soften; add the zucchini and tomatoes and toss the mixture well.
- Cover pan and cook over medium low heat until tomatoes begin to shrivel, and zucchini is soft but not mushy.
- eason with salt and pepper and sprinkle the basil over the top just before serving.
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