| 8 | 20 | 120 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 2 tbsp | Extra virgin olive oil |
| 3 medium | Zucchini |
| 2 cup | Grape tomato (s) (halved) |
| 1 small | Red onion (diced) |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp | Basil, fresh (chopped) |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | 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.
| Vegetables | 3.6 |
