There’s something irresistible about the combination of cherry–recipes” title=”42 cherry recipes”>zucchini and varieties-and-types” title=”Zucchini: varieties and types”>yellow . They complement each other perfectly, with the zucchini providing a mild, buttery flavor and the grill-zucchini” title=”How to grill zucchini”>tomatoes adding a sweet, tangy note. And when you add a sprinkle of salt, these humble vegetables become a dish that’s as satisfying as it is simple.

The first step to making this dish is to gather your ingredients. You’ll need one medium zucchini, sliced into thin rounds, and a handful of yellow tomato-varieties-and-recipes” title=”Yellow cherry tomato: varieties and recipes”>cherry tomatoes, halved. You’ll also need some coarse sea salt and a drizzle of olive oil.

Once you have your ingredients ready, heat a skillet over medium-high heat. Once the pan is hot, add a bit of olive oil, and then add the zucchini slices. Cook the zucchini for about 2-3 minutes on each side, or until they are tender and browned on the edges.

Next, add the halved cherry tomatoes to the pan with the zucchini. Stir everything together so that the tomatoes are coated in the oil from the pan. Cook the tomatoes for another 2-3 minutes, or until they soften and start to release their juices.

Finally, sprinkle a generous pinch of coarse sea salt over the top of the zucchini and tomato mixture, and stir everything together one final time. The salt will help to bring out the natural flavors of the vegetables and balance out the sweetness of the tomatoes.

Serve the zucchini and tomato mixture hot, with a sprinkle of fresh herbs like basil or parsley if you like. This dish is perfect as a side dish for grilled meats or as a light, summery lunch. You could also toss the zucchini and tomatoes with some cooked pasta for a simple but satisfying vegetarian meal.

The beauty of this recipe is its simplicity. With just a few basic ingredients and a little bit of seasoning, you can transform plain zucchini and tomatoes into a dish that’s bursting with flavor and nutrients. Zucchini is a good source of vitamins A and C, as well as potassium, while tomatoes are high in vitamin C, folate, and antioxidants. And by cooking the vegetables quickly in a hot pan, you retain their fresh, crisp texture and help to their nutrients.

Overall, zucchini and yellow cherry tomatoes with salt is a dish that’s easy to make, nutritious, and delicious. Whether you’re cooking for yourself or for a crowd, it’s sure to become a staple in your kitchen. So next time you’re looking for a quick and healthy side dish or lunch, give this recipe a try and enjoy the perfect combination of sweet and savory flavors.

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