Recipes

JULIENNE ZUCCHINI WITH TOMATOES
  • Ingredients
  • 6 medium zucchini (about 2-1/2 pounds)
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1/2 medium onion
  • 2 plum tomatoes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Freshly ground pepper
Directions
  1. Cut zucchini into julienne or batonnet strips
  2. Toss zucchini with salt in a colander and let drain for 20 to 30 minutes
  3. Lightly rinse, drain and squeeze dry without crushing zucchini
  4. Peel and mince garlic
  5. Chop onion
  6. Cut tomatoes lengthwise into quarters
  7. Scoop out seeds and cut tomatoes into medium dice
  8. Melt butter with olive oil in a large skillet over medium high heat
  9. Saute the garlic and onion until tender, 3 minutes
  10. Add the zucchini and cook until zucchini is crisp-tender and turns a brighter green color, 5 to 7 minutes
  11. Season with pepper
  12. Toss in the tomatoes and cook until warmed through, about 3 minutes
  13. Serve immediately.


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