Italy produces fabulous sun-dried tomatoes. This wonderful dish combines the fresh, mild flavor of zucchini with the concentrated, sweet, and tangy flavor of sun-dried tomatoes.
10 sun-dried tomatoes, dry, or preserved in oil and drained
¾ cup warm water
5 tablespoons olive oil
1 large onion, finely sliced
2 garlic cloves, finely chopped
2¼ pounds zucchini, cut into thin strips
salt and freshly ground black pepper
Using a sharp knife, slice the sun-dried tomatoes into thin strips. Place the tomato strips in a small bowl and add the warm water. Let stand for 20 minutes.
Meanwhile, in a large frying pan, heat the olive oil, add the sliced onion, and stir. Cook over low to medium heat until the onion softens but does not brown. Add the garlic and zucchini to the onions and stir. Cook for five minutes, stirring frequently.
Add the sun-dried tomatoes and their soaking liquid to the pan. Season with salt and pepper to taste. Raise the heat slightly and cook for two or three more minutes until the zucchini are just tender, stirring occasionally. Serve this dish hot or cold. Serves six.
