Sauteed Zucchini Strings - cooking recipe

Ingredients

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

Preparation

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.
Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large saute pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and saute till limp and just beginning to caramelize. Add zucchini strings and saute gently until zucchini is bright green, about 4 minutes.
Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.
Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.