Jammy Tomatoes and Zucchini

This started out as a side I made for dinner one night because I needed to use up some produce I had.

It was so good I made it again the next day, and then added stuff to it.  So, if you are looking for a delicious side, just make the tomatoes and zucchini.  If you are looking for a hearty meatless Monday meal, add some pasta and cheese.  In this instance I used Shallot and Herb Boursin cheese because the local market was out of feta.   

Jammy Tomatoes and Zucchini

182kcal

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Prep 5 minutes mins

Cook 12 minutes mins

Total 17 minutes mins

Hearty, not heavy. This works as a delicious side or a filling meal.

Servings 4

Course Side Dish

Cuisine Fusion

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 pint cherry tomatoes halved
• ▢ 3 zucchini- large or 4 small, cut in half and the half moons
• ▢ 3-4 sprigs fresh thyme
• ▢ salt and pepper to taste
• ▢ 2 tbsp Seven Barrel Red Apple Balsamic Vinegar
• ▢ 2 shallots finely minced
• ▢ 2-3 tbsp low sodium beef broth
• ▢ 1 tbsp olive oil
• ▢ 2 tsp Seven Barrels White Truffle Oil

Optional Pasta and Cheese for a full meal

• ▢ 1/2 package Boursin cheese of your choice, or feta, or ricotta salata, it's entirely preferential
• ▢ 1 1/2 cups cooked pasta - my favorite is small shells for this recipe, but orzo works well too

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Equipment

• ▢
  1 11 inch French skillet
• ▢
  1 Cutting board
• ▢
  1 large pot for pasta optional if making full recipe
• ▢
  1 Strainer optional if making pasta

Method

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1. Peel shallots and finely mince
2. Halve cherry tomatoes
3. Trim ends off of zucchini and cut in half lengthwise. Cut into half moon slices
4. Heat olive oil in a skillet
   1 tbsp olive oil
5. Add shallots and cook for about 2-3 minutes until translucent
   2 shallots
6. Add cherry tomatoes and cook over medium high heat for about 2 minutes
   1 pint cherry tomatoes
7. Add 2 tablespoons of Seven Barrels Red Apple Balsamic Vinegar and whole sprigs of thyme
   2 tbsp Seven Barrel Red Apple Balsamic Vinegar, 3-4 sprigs fresh thyme
8. Swirl pan to mix together and let cook until you see the tomatoes start to take on a jammy consistency - about another 2 minutes. Stir occasionally.
9. Add zucchini and toss to cover. Add beef broth and cook until zucchini is tender - about 5-6 minutes. Season to taste with salt and pepper if desired
   3 zucchini- large, 2-3 tbsp low sodium beef broth, salt and pepper to taste
10. Drizzle with Seven Barrels White Truffle oil
    2 tsp Seven Barrels White Truffle Oil
11. Stop here if you want to simply have this as a side

Optional

1. While this is cooking, cook up orzo or small shells
2. Drain and add 1 to 1 1/2 cups of cooked pasta to the pan.
   1 1/2 cups cooked pasta - my favorite is small shells for this recipe, but orzo works well too
3. Melt in Boursin cheese by stirring gently and folding mixture together
   1/2 package Boursin cheese of your choice, or feta, or ricotta salata, it's entirely preferential

Nutrition

Calories182kcalCarbohydrates27gProtein6gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol0.1mgSodium43mgPotassium731mgFiber4gSugar9gVitamin A910IUVitamin C55mgCalcium50mgIron2mg

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