Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini chunks and cook for 3 to 5 minutes until they are golden brown on both sides. Remove them from the pan and set them aside.
- Lower the heat to medium. In the same pan, add the garlic, oregano, and red pepper flakes. Stir for one minute until the garlic is fragrant. Add the chopped sundried tomatoes and stir to combine.
- Pour the vegetable broth into the skillet. Use your spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 2 minutes until it reduces slightly.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce the heat to low to ensure the cream does not boil over or separate.
- Stir in the grated Parmesan cheese. Keep stirring until the cheese has completely melted and the sauce has thickened into a smooth, velvety consistency.
- Add the seared zucchini back into the pan. Toss the vegetables gently so they are completely submerged in the sauce. Simmer for 2 more minutes to heat the zucchini through.
- Taste the sauce and add salt or black pepper if needed. Remove the pan from the heat and top with fresh basil leaves before serving
Notes
To make this dish even more impressive, focus on the quality of your sundried tomatoes. Using tomatoes packed in oil often provides a softer texture and more flavor than the dry-packed variety.
You can also use some of the oil from the jar to sauté your garlic for an extra punch of tomato flavor. If you want a bit more texture, try adding a handful of toasted pine nuts or a sprinkle of breadcrumbs on top just before serving.