Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium zucchini, sliced into 1/4-inch half-moons
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh basil, chiffonade
  • 1 tsp fresh lemon juice

Instructions:

  1. Prepare the vegetables by slicing the zucchini into uniform half-moons, halving the cherry tomatoes, and finely dicing the onion.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Add the diced onions and sauté for 3–4 minutes until translucent.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Increase heat slightly and add the zucchini in a single layer. Let them sit undisturbed for 2–3 minutes to develop a golden-brown crust.
  6. Toss the zucchini and cook for another 3 minutes until tender-crisp.
  7. Stir in the cherry tomatoes, salt, and pepper. Sauté for 4–5 minutes until tomatoes begin to collapse and release their juices.
  8. Remove from heat and stir in fresh basil and lemon juice before serving.