Zucchini Trifolati

Ingredients

• 1 pound small zucchini
• 10 ounces cherry tomatoes
• 4 cloves garlic
• 2 tablespoons chopped fresh basil leaves
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

Instructions

1. 1
   Wash zucchini. Cut them in half lengthwise and then in half crosswise into rough pieces of about three-quarter inch.
2. 2
   Tear tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers.
3. 3
   Chop basil and set aside.
4. 4
   Heat 2 tablespoons olive oil in a skillet over medium-high heat. When hot, add zucchini.
5. 5
   When zucchini begins to brown, add garlic and sauté for a couple of minutes.
6. 6
   Add tomatoes, salt and pepper. Stir well, then cook for 5 minutes. Remove from heat and add basil.
7. 7
   Drizzle with 1 tablespoon olive oil, cover and set aside at least 10 minutes before serving.