Hopefully, your zucchini for this recipe can come from your garden, but if not, the store version works too. The tomatoes, basil and pepper came from mine, but my kiddie-pool garden zucchini failed. I am not the only person in this area whose zucchini bombed. More later with a garden update. In the meantime, here is what you need for this yummy side dish:
2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise then cut into half moon slices
2 garlic cloves, crushed
3/4 cup cherry tomatoes, halved (you can quarter regular small tomatoes)
1 yellow jalapeno or your pepper of choice
2 tablespoons chopped fresh basil
1/2 teaspoon salt
fresh ground black pepper, to taste
Coat a large skillet with the olive oil. Saute the zucchini and pepper for 2 or 3 minutes over medium to high heat. Add the garlic and stir until it smells great…about a minute. Throw in the tomatoes and stir until they are soft, then stir in the basil and salt and pepper.
I served mine with Homemade Breaded Pork Chop, a recipe I posted awhile back. Everyone loved it!
I also discovered that this recipe works well tossed with some pasta and Parmesan cheese. I needed to stretch some leftover Italian food from Buca Di Beppo, so I made this recipe with some angel hair pasta and Parmesan. It was hit!