This heat wave in NYC is absolutely ridiculous right now. I’m looking at the forecast for the week. So far, it’s reading that Monday will be 97, Tuesday will be 93, Wednesday will be 95, Thursday will be 91…
I bet ConEd is going to love giving me my utilities bill in a couple of weeks. This gal is gonna owe them a lot. My A/C, on the other hand, is flashing that “clean filter” light at me, and I’m just trying to ignore it until this heat wave passes.
I’ve been waking up early on Saturdays and strolling up to the Inwood Greenmarket. Yesterday was a hot morning, so hot that the newly-laid asphalt on Isham Street was sticking to the bottom of my sneakers! (Good look.) However, the summer vegetable haul is currently fierce. There are some vendors selling zucchinis and yellow summer squashes that are roughly the size of newborn babies! I could cradle them, if I wanted to! (Okay, perhaps, that would look a little strange in the middle of a greenmarket…) Along with the summer squash, the tomatoes and herbs are abundant. I’ve been picking up loads of fresh basil and dill, much to my heart’s content.
I love sautéing zucchini and tomatoes together quite regularly, and putting a fried egg on top makes it hearty. However, have you ever added freshly chopped basil into sautéed vegetables? The moment that basil hits the heat, the smell is absolutely incredible.
This meal is quick, fresh, and filling. Between chopping and sautéing, you’ve got a great meal in less than 15 minutes. This meal is summer on a plate, and it tastes great, no matter how hot it is outside…or your kitchen.
Sautéed Zucchini & Tomatoes with Basil
(Serves 1 as a meal, 2 as a side)
– 2 small zucchinis or 1 large zucchini
– 1 large tomato, seeded and diced, or 8 – 10 cherry / grape tomatoes, quartered
– 1 clove garlic, minced, or 1 teaspoon garlic powder
– 2 tablespoons olive oil
– 4 – 6 basil leaves, chopped in a chiffonade
– 1 tablespoon butter or 1 tablespoon olive oil
– 1 egg
Before We Get Started…
– Though it may go without saying, the egg is optional. Omit it for a vegan option.
1.) In a large pan or wok, bring olive oil to eat over medium heat. Add zucchini, tomato, and garlic and cook for 5 minutes or until cooked to preference. Add basil and cook for 30 more seconds. Remove from heat and serve. Top with optional fried egg; cook in olive oil or butter for approximately 3 minutes on each side or to preference.