TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
ELEGANT ZUCCHINI AND TOMATOES
This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.
Provided by DOUGGEE
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
- Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g
SKILLET ZUCCHINI AND TOMATOES
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the garlic and cook, stirring, for 2 minutes longer.
- Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
- When the zucchini is tender, add the tomato wedges. Cover and cook for another 2 to 3 minutes, or until hot.
- Remove bay leaf and transfer the vegetables to a serving bowl.
Nutrition Facts : Calories 41 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 282 mg, Sugar 5 g, Fat 1 g, ServingSize 1 skillet (8 servings), UnsaturatedFat 0 g
ROASTED ZUCCHINI & TOMATOES
This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!
Provided by One Lovely Life
Categories side dish
Time 53m
Number Of Ingredients 6
Steps:
- In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)
Nutrition Facts : ServingSize 1/4 recipe, Calories 68 calories, Sugar 3 g, Sodium 296.5 mg, Fat 5.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 1.3 g, Protein 1.1 g, Cholesterol 0 mg
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
POTATO, ZUCCHINI, AND TOMATO GRATIN
Provided by Lora Zarubin
Categories Cheese Potato Tomato Side Bake Christmas Thanksgiving Vegetarian High Fiber Oscars Dinner Casserole/Gratin Parmesan Zucchini Family Reunion Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
- Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
- Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.
SAUTEED ZUCCHINI AND TOMATOES
Make and share this Sauteed Zucchini And Tomatoes recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes.
- Add parmesan basil, and pepper.
- Stir to coat well.
- Serve hot.
Nutrition Facts : Calories 93.3, Fat 7.7, SaturatedFat 3, Cholesterol 10.9, Sodium 90.6, Carbohydrate 4.6, Fiber 1.4, Sugar 3.1, Protein 2.8
ELEGANT ZUCCHINI AND TOMATOES
This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.
Provided by DOUGGEE
Categories Tomato Side Dishes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
- Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g
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