This is a very simple dish. And while I am usually a big flavor person, I love this dish because it's flavors are simple as well.
Sometimes you just need something more delicate!
Braised Zucchini with Tomatoes
1/2 cup cherry or grape tomatoes
or 5-7 small Campari tomatoes
1 tbsp White Grapefruit Balsamic
3 tbsp Basil Olive Oil, divided
Wash your zucchini and slice into long wedges. I like them sliced in half and then longways about 3 or four times. Halve or quarter your tomatoes.
Heat 2 tbsp of the Olive Oil in a large flat saute pan to medium high heat. Brown the zucchini on all sides. Takes about 3-4 minutes per side, don't forget to do the skin side too! Remove them to a plate and get your tomatoes.
With the heat still at medium, slide the tomatoes into the pan. You may need the extra tablespoon of oil now. Brown them as well, about 4 minutes. The skin should be a little wrinkly. Before the tomatoes get to the gooey stage, but just after they reach the juicy stage, stir the zucchini back in.
Cover and cook 1-2 minutes more. Toss with the Grapefruit Balsamic and a little fresh pepper and salt to taste. I like the Black Hawaiian with zucchini!