Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (1 lb / 450g)
  • 2 cups cherry tomatoes, halved (300g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 3 cloves garlic, thinly sliced (15g)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup fresh basil leaves, torn by hand (15g)
  • 1/4 cup grated Parmesan cheese (25g)

Instructions:

  1. Wash all vegetables, slice the zucchini into uniform discs, and halve the cherry tomatoes lengthwise.
  2. Heat the olive oil in a skillet over medium-high heat. Add the sliced garlic and sauté for about 1 minute until fragrant but not brown.
  3. Toss in the cherry tomatoes and cook, stirring occasionally, for 5–7 minutes until the tomatoes soften and release their juices to create a velvety sauce.
  4. Stir in the zucchini discs in a single layer. Let them sear undisturbed for 3–4 minutes per side until they develop mahogany-colored edges and are tender.
  5. Remove the pan from the heat. Stir in the salt and black pepper, then fold in the hand-torn basil leaves.
  6. Sprinkle with grated Parmesan cheese if using.