Italian Zucchini Ribbons with Tomato-Garlic Confit
A stunning vegetarian dish, this vibrant, summery plate features delicate zucchini ribbons dressed in a rich, aromatic tomato-garlic confit. Slow-cooked garlic melts into a velvety, mellow sauce, while burst cherry tomatoes add a burst of sweetness and acidity. As the zucchini gently wilts, it absorbs the vibrant flavors, its subtle taste enhanced by a sprinkle of nutty Parmesan cheese. The contrast between the tender zucchini and the crunchy breadcrumbs adds a delightful textural element. Inspired by the Italian tradition of using seasonal produce, this recipe showcases the simple elegance of vegetables prepared with love and expertise. Serve as a light, refreshing entrée or side, savoring each bite as a celebration of nature's bounty.
Ingredients
- •4 medium zucchini, sliced into thin ribbons
- •1 pint cherry tomatoes
- •6 cloves garlic, thinly sliced
- •1/2 cup extra virgin olive oil
- •1/4 cup panko breadcrumbs
- •1/4 cup grated Parmesan cheese
- •1/4 cup fresh basil leaves
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a small oven-safe skillet, combine tomatoes, garlic, and olive oil. Season with salt and pepper.
- 3
Roast in the oven for 40-45 minutes, or until the garlic is golden and the tomatoes have burst.
- 4
In a large skillet, cook panko breadcrumbs over medium heat until golden brown.
- 5
Transfer the tomato-garlic confit to a large bowl, leaving the oil behind.
- 6
Add zucchini ribbons to the skillet with the garlic oil, cooking over medium heat for 3-4 minutes or until just wilted.
- 7
Add zucchini to the tomato-garlic confit and toss to combine.
- 8
Sprinkle with Parmesan cheese and fresh basil leaves.
- 9
Serve topped with toasted breadcrumbs.
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