Braised Zucchini with Sun Gold Cherry Tomatoes & Basil

In this world, there are those born to wise mothers, and those who must figure everything out for themselves.  Luckily, the stars aligned at my birth, and I fell into the former category.  Lessons from my mother, Salt of the Earth:

1. Unless you ask, you have an automatic ‘no.’

2. It’s easier to ask for forgiveness than permission.

3. The journey is more important than the destination.

4. Wear a slip.

5. Never sell your mineral rights.

6. Never sneak out of the house at night–you could be in ten different Hefty trash bags on I10 before I even know to start looking for you.

7. Nobody else cares about your dreams the way you do–it’s up to you to make them come true.

8. Nothing is more important than family.

9. Never pay interest on interest.

10. Pull yourself together.

I also have my mother to thank for knowing that food is the most important thing we share.  When we’re happy, we eat to celebrate.  When we’re sad, we eat to comfort ourselves.  We eat for fun, to connect, to understand other people, and the greatest thing you can do for someone else is cook a meal for them.  Feeding people with love is never about showing off–simple, delicious food is always a gift, the right and proper way to give thanks for the wide and generous world we all share.

Braised Zucchini and Sun Gold Cherry Tomatoes

4 zucchini, washed and sliced lengthwise

1/2 c. sun gold cherry tomatoes, sliced in half

3 cloves garlic, sliced

olive oil

salt & pepper

1 small bunch basil, torn or cut into large pieces

Heat olive oil in large skillet with high sides or braising pan.  When it shimmers, add zucchini and cook quickly until browned.  Remove to a bowl and set aside.  Add a little more olive oil to pan and add garlic.  Saute briefly, 30 seconds-1 minute, then add cherry tomatoes.  When tomatoes begin to soften and release juices, add zucchini back to pan, season with salt and pepper, and toss to combine.  Add basil, toss again, and serve hot or at room temperature.


31 Responses to “Braised Zucchini with Sun Gold Cherry Tomatoes & Basil”

  1. Karlene Scherzer

    What a wonderful tribute to your mom. You are an excellent mom as well. A hug for your sweet children.


  2. AJS

    This is gorgeous! I LOVE the photos. Plus the gorgeous sentiment from your mom set it all up perfectly. Thank you for the recipe!

  3. *Just Fran*

    I made this on Sunday as a side with Parmesan Crusted Tilapia. It was delish. I did sub red grape tomatoes for the yellow cherries. Such beautiful color and flavors. Thanks for sharing.

  4. Kristi Tornabene

    There is only one comment I disagree with….. it may be easier to ask for forgiveness than permission, I promote though, it is not better to ask for forgiveness than permission. Too many people use it as an excuse to keep doing things they know they shouldn’t. Over and over. If you are one of the ones to admit guilt and apologize, then so be it. I would not expect that these kinds of people would abuse the privilege and do the same thing again, only to ask for forgiveness again….. Right?

    I love new recipes for zucchini…. thank you

  5. Leslie Carpenter

    In your first photo, it looks like that there is some sliced cooked garlic already in the bowl that you are placing the cooked zucchini in, right? Did you skip one step? Also, in the 6th photo, you can definately see the garlic in the bowl as you are placing the zucchini back in the pan!

    Could you also specify how much olive oil to put in the pan?

  6. coco

    i am a zucchini lover too. this looks super delicious and have to try when i
    harvest from garden this summer. thanks for the recipe.

  7. Brin

    I found you on Pinterest and am already hooked. This post is fantastic and I’m trying this recipe tonight! (And your Mom sounds amazing; I especially like her advice to never sell your mineral rights! As an oil and gas broker, I heartily second that wisdom!)

  8. Kathy

    Love the story /tribute to your Mom. Can’t wait for my zucchini to come in. Have to replant my basil….some critters ate all of it while we were on vacation.

  9. Friday Five « .the rebel grrl kitchen.

    […] and pepper is all you need for farm-fresh veggies, because they are flavorful enough on their own. This recipe from farm + house + table is so simple, and yet still looks (and surely tastes) beautiful enough to […]

  10. anna

    i made this tonight and it was perfect. i love zuchs but always let down with it..not this time! i added really incredible feta to it…mmmmmm. (and used cherry toms)

  11. custombbqbranding

    Looks delicious! I was looking for a braising liquid, but I guess you’re just oil? All the reviews seems to give it two thumbs up, so I’ll have to try it! Thanks for the recipe


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