Name: Braised Zucchini
Total time: 30 min
Ingredients: 4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces; 1/4 cup extra-virgin olive oil; 1/4 cup water; 2 sprigs fresh basil; 2 garlic cloves , sliced thin; Salt and pepper; 1/4 teaspoon red pepper flakes; 3 ounces (1/2 cup) cherry tomatoes , halved; Lemon wedges

Why This Recipe Works

To avoid overcooked, waterlogged, mealy zucchini, we brought it to a boil in a flavorful mixture of oil, water, basil, garlic, and pepper flakes. We then covered it and let it simmer for 8 minutes, just until it was fork-tender. Stirring it every 2 minutes ensured even tenderness throughout. We added tomatoes and finished cooking the vegetables uncovered to drive off excess moisture. Once reduced, the flavorful liquid ably coated the vegetables.

Before You Begin

Zucchini no larger than 8 ounces are best. Larger zucchini have more seeds and moisture and are blander. Stir with a rubber spatula because it’s gentle on the zucchini, which has a tendency to break apart. Zucchini skin can be sandy, so scrub it well when washing.

Instructions

Bring zucchini, oil, water, basil sprigs, garlic, 1 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes to boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium, cover, and simmer until zucchini is fork-tender, about 8 minutes, stirring with rubber spatula every 2 minutes.

Gently stir in tomatoes and cook, uncovered, until tomatoes are just softened, about 2 minutes. Discard basil sprigs. Transfer zucchini mixture to platter. Serve with lemon wedges.