Fresh Zuchini Saute' With Tomato Basil Sauce

• Tomato Portion:
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Heirloom tomatoes, seeded and chopped
• 2 cloves of garlic peeled and finely minced
• 1 teaspoon Kosher salt
• 1 Tablespoon freshly ground black pepper
• 1/2 cup fresh chopped basil
• Zuchini Portion:
• 6 Tablespoons Extra Virgin Olive Oil
• 3 garlic cloves peeled and minced finely
• 4 Large zucchini, shredded on a grater not using the middle portion (save for another use)-set aside
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• As garnish:
• 1 cup freshly grated organic Parmesean cheese

1. In a 12 inch saute pan, add extra virgin olive oil and turn burner to medium high heat. After 30 seconds , add garlic and stir occasionally for 30 seconds. Add tomato, salt, pepper and basil. Continue to saute for an additional four minutes stirring occasionally. Turn burner off and let rest. In another 12 inch saute pan, bring to medium high heat and add Extra Virgin Olive Oil. Add garlic, zucchini, salt and pepper. Saute' for two minutes tossing non-stop, you want the zucchini to still have a slight crunch to it. Place zucchini in a large serving dish, top with Heirloom tomato mixture and freshly grated Parmasean Cheese on top.

tomato portion, olive oil, tomatoes, garlic, kosher salt, freshly ground black pepper, fresh chopped basil, portion, olive oil, garlic, zucchini, kosher salt, freshly ground black pepper, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/fresh-zuchini-saute-with-tomato-basil-sauce-50109505 (may not work)