(adapted from “Italian Two Easy, by Ruth Rogers and Rose Gray)

Ingredients:

• 2 zucchini’s – about 1lb worth
• 10oz of cherry tomatoes
• 2 garlic cloves
• small handful of fresh chopped basil
• Really good extra virgin olive oil
• Sea salt and freshly ground black pepper

Method:

• Cut the zucchini in half lengthwise. Cut each piece into small chunks – about 1/2” thick.
• Squeeze the tomatoes to let out some of their juice. Discard the juice, and keep the tomatoes.
• Peel and slice the garlic cloves.
• In a large saute pan over a high heat, heat 2 tablespoons of olive oil. When the oil is hot, toss in the zucchini.
• When this just starts to brown toss in the garlic.
• When the zucchini is browned nicely, add in the cherry tomatoes, and season with salt and pepper to taste.
• Let this cook for 5 minutes, stirring occasionally.
• Mix in the basil, and pour over a little of the really good olive oil.
• Cover, and let stand for 10 minutes off the heat before eating.