JULIENNE ZUCCHINI WITH TOMATOES

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directions

  • 1

    Cut zucchini into julienne or batonnet strips

  • 2

    Toss zucchini with salt in a colander and let drain for 20 to 30 minutes

  • 3

    Lightly rinse, drain and squeeze dry without crushing zucchini

  • 4

    Peel and mince garlic

  • 5

    Chop onion

  • 6

    Cut tomatoes lengthwise into quarters

  • 7

    Scoop out seeds and cut tomatoes into medium dice

  • 8

    Melt butter with olive oil in a large skillet over medium high heat

  • 9

    Saute the garlic and onion until tender, 3 minutes

  • 10

    Add the zucchini and cook until zucchini is crisp-tender and turns a brighter green color, 5 to 7 minutes

  • 11

    Season with pepper

  • 12

    Toss in the tomatoes and cook until warmed through, about 3 minutes

  • 13

    Serve immediately.

JULIENNE ZUCCHINI WITH TOMATOES

ingredients

  • 6 medium zucchini (about 2-1/2 pounds)
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1/2 medium onion
  • 2 plum tomatoes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Freshly ground pepper

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