Summer is here! Temps have been near 90 all week and that means sunshine, outdoors, flipflops and ZUCCHINI! I love being so close to so many different farm stands for all the fresh locally grown produce I could possibly want. Zucchini has to be one of the most versatile, delicious, and easy to cook vegetables out there! You can grill it, saute it, fry it or bake it, and it makes for some great paleo noodles. Here’s a quick and easy recipe that is perfect for a weeknight meal and won’t disappoint!
- 1 medium to large zucchini
- ¼ large white onion or 1 small onion
- 10-15 cherry tomatoes
- 1 Tbsp fresh chopped garlic
- 2 Tbsp organic butter or fat of your choice
- salt and pepper
- adobo (optional)
- Gouda or other high quality cheese. (optional)
- Melt the butter (or fat) in a non-stick pan. Add the chopped garlic.
- Slice the onion.
- Saute for about 4 minutes.
- Chop the zucchini into small pieces or use a vegetable "spiraler" to turn the zucchini into noodles. This one works great: Paderno World Cuisine You don't need to dry the zucchini, the liquid will become a sauce.
- Slice the cherry tomatoes in half.
- Add the zucchini and tomatoes to the pan.
- Add salt and pepper and adobo if you want.
- Saute for about 10 minutes or until the tomatoes have cooked down and everything is soft. There should be a nice sauce formed.
- This will be great as is for a side dish, but you can also top with Gouda (I'm on a kick lately.) or other cheese. Make sure it's high quality!