Zucchini with Tomatoes and Fresh Basil

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Wolfgang PuckTry sauteing zucchini quickly in a little oil over high heat, which keeps the vegetable crisp and fresh-tasting. Add aromatics such as garlic and fresh basil leaves for a Mediterranean touch, as I do in the recipe that follows, a perfect side dish for grilled or roasted meats, seafood or poultry. Or try a little fresh ginger to give the zucchini an Asian personality. Zucchini will never disappoint you again.

Ingredients

1 lb. firm, medium-sized fresh zucchini
3 medium-sized firm sun-ripened tomatoes
2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
1 C. finely shredded fresh basil leaves
Salt
Freshly ground black pepper

Directions

Over high heat, bring a medium saucepan of water to a boil. Fill a mixing bowl with ice cubes and water and set it aside. Meanwhile, prepare the zucchini. With a sharp knife, trim off and discard their stem and flower ends. Cut each zucchini at a 45-degree angle into even slices 1/4 inch thick. When the water is boiling, use a small, sharp knife to cut out the cores from the tomatoes and score a shallow X in their flower ends. One at a time, place the tomatoes in a slotted spoon or wire skimmer and lower them into the boiling water, leaving them there just until their skin begins to wrinkle, 30 to 45 seconds. Remove with the slotted spoon or skimmer and transfer to the bowl of ice water to cool. When the tomatoes are cool enough to handle, peel off and discard their skins. Cut each tomato crosswise in half and, with a fingertip, scoop out and discard the seeds. Cut the peeled and seeded tomatoes into 1/4-inch dice and put them in a wire strainer to drain in the sink. Heat a large skillet over high heat. Add the olive oil and, as soon as it is hot enough to flow freely in the skillet, add the zucchini and garlic. Cook, stirring constantly with a wooden spoon, for 2 minutes. Add the diced tomatoes and shredded basil and continue to stir over high heat until the zucchini is tender-crisp, about 3 minutes more.

Season to taste with salt and pepper. Serve the zucchini hot or at room temperature.

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)

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