Its that time of year when my zucchini are producing several fruits a week and there are more tomatoes than I can eat. I cook what I can before they go bad, and share the excess with my friends and neighbors. Today, I want to share a recipe that can be made with all, or almost all local ingredients, depending on where you live.
You will need:
- Zucchini
- Cherry Tomatoes (I prefer orange ones, like sungolds since they are sweet and low in acidity)
- Fresh Basil
- Honey
- Cooking oil or butter (I used olive oil)
- First, put coat your pan with olive oil and add basil. Let it heat up slowly while you prep the other ingredients.
- Cut your zucchini into strips. When I am making it as a lunch or a snack for just me, I use half a small zucchini. If you are cooking for a larger group, you might want to use the whole thing.
- When you done cutting, add the zucchini to the heated oil and basil.
- While the zucchini starts to cook, cut up your tomatoes into quarters, thirds and halves. Last time I made this with half a zucchini, I used ten sungold tomatoes.
- After you add the tomatoes, drizzle the whole thing with local honey.
- Sauté until the tomatoes start to dissolve into the honey and the zucchini is tender.
- Serve and enjoy!
When I made this today, the basil, zucchini and tomatoes were all from my garden. The honey was from a local farm. The olive oil was the only non-local ingredient (from CA), but it was labeled as non-gmo. If you really want to make sure all your ingredients are local, use local butter instead of oil.
Sara Codair 