Our garden zucchini isn’t ready yet, but our basil plant is quite full and the local markets are carrying really nice and plump striped zucchini that I love so much. These two ingredients prompted me to come up with this dish which takes under 15 minutes to make. You could cook the zucchini longer, but that’s up to you. Insha’allah within 10 minutes they should soften lightly. Sour cream is a fine substitute if you don’t have yogurt.
2 tablespoons olive oil or grape seed oil
1/2 yellow onion, sliced thinkly
2 plump zucchini squash, sliced vetically and a little bit thick.
3 small garlic cloves, or about 2 tablespoons minced
salt, to taste
white pepper, to taste
1/2 cup whole milk yogurt or sour cream
bunch fresh basil, roughly chopped
Bring yogurt or sour cream to room temperature while you are cooking so that by the time you’re finished, it will not be cold on top of the final plated dish.
To a large and deep saute pan, add the oil over medium-high heat. Add the onions and sauté until translucent.
Add the zucchini and the garlic. Saute with the other ingredients until they are nicely browned and at your desired softness.
Remove from heat onto serving plate. Drizzle the yogurt and add the fresh basil over the top just before serving.