Sauteed Zucchini and Tomatoes
User Reviews
5
Sauteed Zucchini and Tomatoes
Description
The dish begins by softening diced onion in olive oil followed by the addition of garlic, zucchini, parsley, and basil. The zucchini cooks until tender but still retains some firmness, avoiding mushiness. After adding diced tomato with seasoned salt and pepper, the skillet is removed from heat. Sprinkled with shredded mozzarella and Parmesan, the pan is covered briefly to allow the cheeses to melt evenly over the vegetables.
The use of dried herbs combined with fresh tomato adds layers of flavor to the natural sweetness of the zucchini and onions. The result is a colorful, wholesome side that pairs well with many main dishes or can be mixed into pasta or salads as a flavorful vegetable component.
For slight variation, zucchini can be sliced rather than cubed, and an oven-safe skillet can be broiled to brown the cheese topping instead of covering. Fresh basil is best added after cooking to enhance the herbal brightness. The cooked dish stores for up to three days refrigerated and can be repurposed into other meals such as pizza toppings or pasta sauce additions.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- 2 cloves garlic minced
- 1 large zucchini cut into ½-inch cubes
- 1 teaspoon parsley dried
- ¼ teaspoon basil dried
- 1 large tomato diced, any variety, about 1 cup, ripe
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 ounce mozzarella cheese shredded
- ½ ounce Parmesan Cheese shredded
Instructions
- Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
- Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
- Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
- Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.
Notes
- Zucchini can be sliced 1/4-inch thick instead of cubed for a different texture.
- If using an oven-safe skillet, broil the zucchini with cheese to brown the topping instead of covering with a lid.
- Cook zucchini until tender-crisp; overcooking will make it mushy.
- Add fresh basil after cooking for optimal flavor if using instead of dried basil.
- Store sauteed zucchini in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be used as toppings for pizza or stirred into pasta sauces and salads for added flavor and nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96 | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 401mg | 17% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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