-
Prep time
10 minutes
-
Cook time
30 minutes
-
Serves
4
Author Notes
This is a recipe that I created years ago and it is a family favorite. I'm always tweaking it a bit but this version is the best of the bunch. No more tweaking needed here. It's a great side dish to accompany meat, chicken, or fish. It stores nicely in the refrigerator for three days if you have left overs. I hope you enjoy it and please reach out with comments. —Fab
Ingredients
-
2-3
Zucchini (about 1 lb) cut into 1/2 inch pieces
-
2 tablespoons
Extra virgin olive oil
-
2 tablespoons
Unsalted butter
-
1
Medium yellow onion, sliced
-
Salt
-
3
Cloves of garlic, smashed
-
8 ounces
Whole cherry tomatoes
-
1/2 teaspoon
Dried sage
-
1/2 teaspoon
Dried oregano
-
2 tablespoons
Tomato paste
-
1/4 cup
Dry white wine
-
1 tablespoon
Balsamic vinegar
-
Salt and Pepper to taste
Directions
-
Heat oil and butter in a large sauté pan that has a lid over medium-low. Add the onion and a ¼ teaspoon of salt to help it sweat. Cook stirring frequently for about 5 minutes until it starts to soften. Add garlic and cook for about 3 minutes more. Do not let the onions or garlic brown.
-
Add the zucchini, tomatoes, sage, and oregano to the pan. Stir well to combine all the flavors. Cover the pan and let it cook undisturbed for 5-7 minutes. Remove lid and give it a good stir. Simmer uncovered until the juices have reduced by a little more than half.
-
Move veggies to create an open area in the center of the pan. Add the tomato paste and cook it alone in the center until it darkens a bit. Pour ¼ cup of dry white wine over the tomato paste and stir to create a sauce. Stir the sauce into the veggies until well coated. Let it simmer uncovered to reduce and thicken the sauce.
-
Turn off the heat and finish with one tablespoon balsamic vinegar. Stir well. Season to taste with salt and pepper. Serve warm or room temperature. Left overs can be stored in an air tight container in the refrigerator for up to 3 days.
Enjoy! Let me know what you think.
See what other Food52ers are saying.