Tuesday, April 21, 2020

Zucchini and Grape Tomatoes

Sautéed Zucchini and Grape Tomatoes
4 Servings

4 Zucchinis
4 scallions
8 ounces grape tomatoes
1 tablespoon olive oil
1 teaspoon granulated garlic
½ teaspoon ground basil
½ teaspoon paprika
½ teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon freshly squeezed lemon juice

Trim zucchini ends and cut in half lengthwise and cut into ½ inch pieces.
Cut tomatoes in half.
Trim and slice white potions of scallions into 1- inch pieces and slice the green portion on an angle. Keep the white and green pieces separated.
Heat a large skillet over medium-high heat, add the olive oil and zucchini to a hot pan. Stir occasionally until zucchini is browned and tender.
Add the tomatoes and white portion of the scallions. Cook until tender.
Add the seasonings and lemon juice and green portion of the scallions and mix thoroughly.
Remove from heat and serve.

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