|5 min||15 min||4|
|2 tbsp||Extra virgin olive oil|
|2 cup||Grape tomatoes (halved)|
|1 small||Red onion (diced)|
|2 clove(s)||Garlic (minced)|
|1 tbsp||Basil, fresh (chopped)|
|1/2 tsp||Sea salt|
|1 dash||Black pepper (ground)|
1. Heat the olive oil over medium heat in a large sauté pan. Add the onions and cook, stirring frequently, until very soft and pale purple in colour, 7-8 minutes. Do not brown.
2. Add the zucchini, tomatoes, garlic, and salt and cook, stirring frequently, until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce.
3. Stir in the fresh basil and season with black pepper, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.