Servings: 4

2 tsp olive oil, extra-virgin 3 2 tsp olive oil, extra-virgin 3
2 medium uncooked zucchini, cut into large chunks 0 Points 2 medium uncooked zucchini, cut into large chunks 0 Points
1 small uncooked red onion(s), thinly slice 00 Points 1 small uncooked red onion(s), thinly slice 00 Points
1 cup(s) grape tomatoes 0 Points 1 cup(s) grape tomatoes 0 Points
1⁄4 tsp table salt, or to taste 00 Points 1⁄4 tsp table salt, or to taste 00 Points
1⁄8 tsp black pepper, or to taste 00 Points 1⁄8 tsp black pepper, or to taste 00 Points
1 tsp minced garlic 00 Points 1 tsp minced garlic 00 Points
1⁄3 cup(s) basil, leaves, roughly torn 00 Points 1⁄3 cup(s) basil, leaves, roughly torn 00 Points

Heat oil in a large skillet over high heat.
Add zucchini and onion, cook, stirring occasionally, until zucchini and onion are golden and tender, about 5 to 8 minutes (don’t be tempted to stir too often, the zucchini needs to get nice and golden brown).
Add tomatoes, salt and pepper; cook over medium-high heat, stirring frequently, just until tomatoes start to soften, about 2 minutes.
Add garlic; cook over medium heat, tossing, just until fragrant, about 30 seconds.
Remove from heat and stir in basil. Season to taste with additional salt and pepper, if desired. Yields about ¾ cup per serving.