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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This makes four side-dish servings. Ingredients:
1 large garlic clove |
3/4 cup sun-dried tomato (fresh not oil packed) |
1 tablespoon oregano leaves (fresh if possible) |
2 ounces parmigiano-reggiano cheese |
1 tablespoon extra virgin olive oil |
1 teaspoon aged balsamic vinegar |
kosher salt, to taste |
2 teaspoons extra virgin olive oil |
3/4 cup red onion, thinly sliced |
3 1/2 cups zucchini (cut into strings) |
Directions:
1. Puree garlic cloves in the bowl of a food processor. Add sun dried tomatoes and pulse till coarsely crumbled. Add oregano and pulse. Add cheese, 1 tbsp olive oil and balsamic vinegar; pulse till crumbly. Season to taste with salt.
2. Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large sauté pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and sauté till limp and just beginning to caramelize. Add zucchini strings and sauté gently until zucchini is bright green, about 4 minutes.
3. Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.
4. Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.
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