4 zucchini, sliced lengthwise into spears
1 cup cherry tomatoes, sliced in half
3 cloves garlic, sliced
fresh ground black pepper
1 small bunch basil, torn into large pieces
Heat olive oil in braising pan.
Add the garlic and saute briefly.
Add the zucchini, in batches, and cook until golden, turning to sear each side.
You may need to pull the garlic out while sauteing the zucchini, if it starts to darken too much. Burnt garlic isn't a good thing.
Add the sliced cherry tomatoes.
When tomatoes begin to soften and release juices, return zucchini to the pan.
Season with salt and pepper.
Add basil and toss to combine. (Serves 4)