Sauteed Zucchini Strings

• large garlic clove↗1 clove
• cup sun-dried tomato (fresh not oil packed)↗3⁄4 cup
• tablespoon oregano leaves (fresh if possible)↗1 tablespoon
• ounces parmigiano-reggiano cheese↗2 ounce
• tablespoon extra virgin olive oil↗1 tablespoon
• teaspoon aged balsamic vinegar↗1 teaspoon
• kosher salt, to taste↗
• teaspoons extra virgin olive oil↗2 teaspoon
• cup red onion, thinly sliced↗3⁄4 cup
• cups zucchini (cut into strings)3 1⁄2 cup

Step-by-step instructions

1. 1

   Puree garlic cloves in the bowl of a food processor. Add sun dried tomatoes and pulse till coarsely crumbled. Add oregano and pulse. Add cheese, 1 tbsp olive oil and balsamic vinegar; pulse till crumbly. Season to taste with salt.

2. 2

   Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large sauté pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and sauté till limp and just beginning to caramelize. Add zucchini strings and sauté gently until zucchini is bright green, about 4 minutes.

3. 3

   Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.

4. 4

   Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.