When zucchini and tomatoes are in season, nothing compares to the delicate nutty taste of fresh picked zucchini and the sweet juicy tang of tomatoes. Finding both of these locally grown means that these vegetables are at their peak of flavor and nutrition. Tomatoes are full of lycopene and other powerful antioxidants, as well as vitamin A and C. Zucchini is an excellent source of manganese, vitamin C, magnesiu, vitamin A, fiber, potassium, folate, copper riboflaviin and phosphorus.
Basil is also a powerful superfood and contains flavonoids anv volatile oils which are uniquely health protecting. Basil actually provides protection against dangerous bacteria which can cause food poisoning including: listeria, staph, E.coli, and more.
1lb or so of fresh small zucchini, sliced thinly
2-3 firm medium to small tomatoes, (Roma tomatoes are good), chopped
2 Tbsp extra irgin olive oil
2-4 cloves of garlic crushed and minced
handful of fresh basil chopped
fresh ground pepper
1-2 Tbsp grass fed butter
A couple of thin slices of prosciutto or cooked bacon
Add olive oil, zucchini, and garlic to a pan over medium heat and cook for a couple minutes until zucchini is beginning to be tender. Add tomatoes, seasoning and just heat through–30 seconds or so. Add bacon and basil and toss. This is also AMAZING added to scrambled eggs!