Zucchini And Cherry Tomatoes With Fresh Oregano

Garlic and herb sautéed with zucchini and cherry tomatoes with olive oil and sea salt

Fresh crisp sautéed vegetables in the peak of season are amazing and are a lovely addition to any dinner. I have made this recipe countless times for small and large parties, as well as for restaurant buffets.

It’s important to remove the center of the squash to get rid of the seeds and the water, so it does not get soggy when it sits.

Having fresh herbs also makes all the difference. If you don’t have fresh oregano, use parsley, cilantro or basil. You will thank me later!

What ingredients do you need for zucchini and cherry tomatoes with fresh oregano?

• Grapeseed Oil
• Unsalted Butter
• Zucchinis
• Cherry Tomatoes
• Garlic
• Fresh Oregano
• Large Flake Sea Salt
• Black Pepper

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The Recipe

1. Place oil and butter in a sauté pan. Get the pan steaming hot before adding anything.
2. Add garlic and stir for 30 seconds.
3. Add zucchini to the pan making sure you are not overcrowding. You want every piece to touch the bottom of the pan . Zucchini has a lot of water so you do not want them to be on top of each other which will trap the steam coming out while cooking. You want the steam to be able to evaporate so you can create caralization .
4. Stir and then add cherry tomatoes cut in half pole to pole.
5. Saute for 1 minute.
6. Remove from heat and add oregano ,season with large flake sea salt and black pepper to taste.

Recipe Tips:

Tip #1

• You want to find very firm zucchini that also have no blemishes.

Tip #2

• You can use yellow squash or a mixture to add more color!

Tip #3

• The key to good sautéed zucchini is a very hot pan and not overcrowding the pan while cooking. This means you may need to sauté the vegetables in batches not all once.

Make Ahead:

• If you are having guests, you can prepare by cutting all the vegetables the day before and then store them in an airtight container in the refrigerator.
• The day of, you want to sauté the vegetables and then serve this dish. Zucchini can get soggy when it sits for too long.

Storing tips:

Store in an airtight containment in the refrigerator for 1-2 days.