Zucchini with Sun Dried Tomatoes

Total time for this recipe is 30 minutes or less.

This is a wonderful combination of flavors that make the dish more unique than so many of the typical zucchini recipes. It doesn't disguise the main feature, but isn't filled with bacon or sausage or any other meat or cheese. Yeah!

I used a combination of summer squashes I'm growning; heirloom zucchini, sunburst and Magda (a middle eastern variety).

4 medium zucchini or a combination of summer squashes
3/4 cup sun-dried tomatoes, chopped (rehydrated if dry vs. in oil)
1/4 cup sliced kalamata olives
1 clove garlic, minced
1/2 tsp crushed red pepper flakes
2 tsp capers
kosher salt & black pepper
Olive Oil

• Cut squash into 1/2 inch cubes
• In a sauté pan, heat oil over medium heat
• Add chopped tomatoes, olives and pepper flakes
• Cook about 2 minutes, then add squash, salt & pepper
• Increase the heat to medium-high and lightly brown squash
• Reduce heat and add garlic and capers
• Cover and cook until zucchini is tender
  
  Questions about this recipe?