Sauteed Zucchini Strings

• 1 large garlic clove
• 3/4 cup sun-dried tomato (fresh not oil packed)
• 1 tablespoon oregano leaves (fresh if possible)
• 2 ounces parmigiano-reggiano cheese
• 1 tablespoon extra virgin olive oil
• 1 teaspoon aged balsamic vinegar
• kosher salt, to taste
• 2 teaspoons extra virgin olive oil
• 3/4 cup red onion, thinly sliced
• 3 1/2 cups zucchini (cut into strings)

1. Puree garlic cloves in the bowl of a food processor. Add sun dried tomatoes and pulse till coarsely crumbled. Add oregano and pulse. Add cheese, 1 tbsp olive oil and balsamic vinegar; pulse till crumbly. Season to taste with salt.
2. Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large saute pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and saute till limp and just beginning to caramelize. Add zucchini strings and saute gently until zucchini is bright green, about 4 minutes.
3. Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.
4. Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.

garlic, tomato, oregano, cheese, extra virgin olive oil, aged balsamic vinegar, kosher salt, extra virgin olive oil, red onion, zucchini

Taken from www.food.com/recipe/sauteed-zucchini-strings-270014 (may not work)