Imagine a dish that captures the essence of sun-ripened vegetables, bursting with fresh Mediterranean flavors and ready in under 40 minutes. This Zucchini and Tomato Ragout is not just a recipe; it's a culinary journey that transforms simple ingredients into a spectacular meal that will transport you straight to the Italian countryside. Whether you're a busy home cook or a passionate food lover, this vibrant and easy-to-prepare dish promises to become your new summer favorite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare all ingredients by washing the zucchinis and cherry tomatoes thoroughly. Dice the zucchinis into uniform 1/2-inch cubes, halve the cherry tomatoes, finely chop the onion, and mince the garlic cloves.
- Heat olive oil in a large skillet or sauté pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent and slightly softened.
- Add minced garlic to the pan and cook for an additional 30-45 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not browned.
- Introduce the diced zucchini to the pan, stirring to coat with oil and onion mixture. Cook for 5-6 minutes, allowing the zucchini to slightly soften but maintain a bit of crispness.
- Add the halved cherry tomatoes to the skillet, gently stirring to combine with the zucchini and onion mixture. Reduce heat to medium-low.
- Season the ragout with salt and freshly ground black pepper to taste. Stir gently to distribute the seasoning evenly.
- Cover the pan and let the ragout simmer for 10-12 minutes, allowing the tomatoes to release their juices and create a light sauce. Stir occasionally to prevent sticking.
- Once the zucchini is tender and the tomatoes have softened and created a light sauce, remove from heat.
- Garnish with freshly torn basil leaves just before serving. The basil will add a bright, aromatic finish to the dish.
- Serve hot as a side dish or light main course, optionally accompanied by crusty bread or over pasta.
Tips
- Choose fresh, firm zucchinis and ripe cherry tomatoes for the best flavor and texture.
- Cut vegetables into uniform sizes to ensure even cooking.
- Use medium heat to prevent burning and maintain the vegetables' natural sweetness.
- Don't overcook the zucchini - aim for a tender-crisp texture.
- Fresh basil is crucial; add it at the very end to preserve its bright, aromatic qualities.
- For extra depth, consider adding a splash of white wine or a sprinkle of red pepper flakes.
- This ragout is incredibly versatile - serve as a side, pasta sauce, or even as a topping for grilled meats.
- If you want a richer version, add a few tablespoons of grated Parmesan cheese before serving.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 10g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
