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Skillet Zucchini with Balsamic Blistered Tomatoes

Serves: 6


3 medium zucchini or about 1 ½ lbs, ends trimmed

1 tsp salt

3 Tbsp Flying Olive Gremolata, Basil, Garlic, Lemon, Chipotle, Harissa, Cayenne Red Pepper, or a Combination of Extra Virgin Olive Oils

1 clove garlic, smashed and peeled

1-2 Tbsp Flying Olive Dark, Aged Balsamic Vinegar such as 18 Yr Traditional or Denissimo (I have also used Sicilian Lemon and Neapolitan Herb and they are also delicious, but tangier. It depends on your taste!)

1 pint, cherry tomatoes, multi-colored if available

1/3 cup vertically sliced shallots

Fresh Basil or Mint leaves, roughly chopped:


Slice medium zucchini on the diagonal into 1/4” “pennies” and baby zucchini lengthwise. Toss the zucchini with 1 tsp salt in a colander set in a bowl. Let stand 20 minutes to release moisture. Spread the zucchini on paper towels, top with more paper towels and press gently to absorb excess moisture.

In a 12” skillet, heat the Flying Olive Extra Virgin Olive Oil(s) of Choice and the garlic over medium heat for 1-2 minutes. Press down on the garlic to release the flavor. Discard the garlic before it begins to brown.

Increase the heat to medium-high. Add the zucchini and stir to coat with oil, being careful oil doesn’t splatter. Cook without stirring for about 2 minutes or until the zucchini is browned. Add the cherry tomatoes and shallots. Cook, stirring 1-2 minutes more, until the zucchini is tender and the tomatoes start to burst open.  Remove the pan from the heat. Drizzle Flying Olive Balsamic Vinegar of Choice over the veggies. Top with fresh basil or mint and freshly ground black pepper.

Submitted by Barb L.