Growing up we always had zucchini in a variety of recipes. Whether it be breaded and fried, stuffed with seasoned breadcrumbs, thinly sliced in a salad or my favorite in tomato sauce on top of pasta, it was always part of our table. While at Cider Hill I picked up two zucchini and I knew exactly what I wanted to do with them, with a little help from Cider Hill basil and heirloom tomatoes, a summer dish would come together. Here is my recipe for zucchini ribbons with basil and tomotato. You can enjoy this on top of your favoritie starch or on thick sliced grilled bread.
Serves 2
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 zucchini cleaned and thinly sliced lengthwise using a mandolin
3 heirloom tomatoes cleaned and quarted
1/2 cup basil cleaned and whole leaf
Salt and Pepper
In a saute pan, heat the oil until hot. Add the crushed red pepper until seasoned about one minute. Add the zucchini ribbons and saute until soft. Add the heirloon tomatoes and cook until they begin to break down and make a sauce (you can add a little water or wine if you like). Season with salt and pepper and simmer for thirty minutes, fold in the basil and let cook for five more minutes. Serve over pasta, rice or with sliced grilled bread. Enjoy!
