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Zucchini With Basil And Tomatoes

2053 faves | 13 recommends


I just made this as a side to go with fish. I added some kale along with the other ingredients. Turned out fantastic - and very easy to make.
Jessica Kleist   •  28 May   •  Report
Jp Chapa   •  6 Mar   •  Report
I make this all the time and also use diced tomatoes from a can during the months when I do not have my own tomatoes or other good local tomatoes. I also add a pop of red chili flakes depending on the main dish it is served with.
Shirley Scrafford   •  28 Jan   •  Report
Love zucchini cannot wait to make this
Carol Cowart   •  26 Jan   •  Report
In summer, when tomatoes taste like actual tomatoes, this recipe is perfect (and skinny!) as it is. But in winter, when tomatoes taste like, well, nothing, try using chopped grape or cherry tomatoes (which are grown in greenhouses year 'round ) or a can of diced tomatoes drained of the juice for better tomato-y flavor. (You can save that tomato juice in freezer or fridge and toss into a chicken soup or spaghetti sauce later..) xolmc
Lisa McRee   •  24 Jan   •  Report
Could you make this with broccoli?
Kent Huntsville   •  6 Nov   •  Report
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15 baby zucchini, approximately 1 pound

2 tablespoons olive oil

2 cloves garlic, minced

3 ripe medium tomatoes, peeled, seeded, diced, and drained

1 cup julienned basil leaves (see cooking tips)

Freshly ground pepper


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