SUMMER STEWED ZUCCHINI AND TOMATOES
This makes a great side dish for italian-style chicken.
Provided by sherry monfils
Categories Side Casseroles
Time 45m
Number Of Ingredients 9
Steps:
- 1. Heat oil in lg saucepan over medium heat. Saute garlic and onions until tender.
- 2. Add tomatoes. Cook, stirring until tomatoes soften. Add remaining ingredients and cook until zucchini is soft, about 20 mins.
STEWED TOMATOES AND ZUCCHINI
This is a quick vegetable side dish I make now and then when I need something fast. It's very colorful. Since it is kind of liquidy, I serve it in a little pyrex or small dessert dish on the side.
Provided by Pam-I-Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Slice zucchini down the middle lengthwise. then cut into pieces about 1/2 inch thick.
- Place stewed tomatoes in a medium saucepan. Add the zucchini and mix inches Cook over medium heat for about 10 minutes, or until zucchini is tender - but not soggy.
- Enjoy!
Nutrition Facts : Calories 42.8, Fat 0.4, SaturatedFat 0.1, Sodium 261.7, Carbohydrate 9.8, Fiber 2, Sugar 6.5, Protein 2
STEWED ZUCCHINI AND TOMATOES
Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 3h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
ITALIAN STEWED ZUCCHINI AND TOMATOES
Make and share this Italian Stewed Zucchini and Tomatoes recipe from Food.com.
Provided by Angelique777
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook chopped bacon until done, but not crispy.Drain and set aside.
- Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
- Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
- Optional: Top with parmesan or grated mozzarella.
Nutrition Facts : Calories 438.2, Fat 34.9, SaturatedFat 11.5, Cholesterol 51.5, Sodium 991.4, Carbohydrate 21.1, Fiber 4.7, Sugar 12.3, Protein 13.6
ITALIAN STYLE STEWED TOMATOES -GOOD FOR CANNING
I stewed a whole bushel today, but this is the recipe for one batch. I can these and use them for spaghetti sauce, crock pot chicken cacciatore and anything you would used canned tomatoes for. I never buy canned tomatoes anymore!
Provided by Lois M
Categories Vegetable
Time 2h
Yield 5 quarts
Number Of Ingredients 7
Steps:
- Blanch, peel, core and quarter tomatoes.
- Heat olive oil in a large dutch oven.
- Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
- Add chopped onion and peppers and cook until tender (about 5 min).
- Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
- Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
- NOTE: Some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, I have always done these this way with no problem.
- I leave this up to your discretion.
Nutrition Facts : Calories 287.5, Fat 7.4, SaturatedFat 1.1, Sodium 47.4, Carbohydrate 52.5, Fiber 13.8, Sugar 32, Protein 9.4
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.
MILD ITALIAN SAUSAGE, TOMATO & ZUCCHINI STEW
Make and share this Mild Italian Sausage, Tomato & Zucchini Stew recipe from Food.com.
Provided by pipman
Categories Stew
Time 1h
Yield 1 pot
Number Of Ingredients 11
Steps:
- Brown sausage in large, deep saucepan.
- Add sliced celery and cook for 15 minute.
- Drain off fat. Add tomatoes, tomato juice, zucchini and seasonings.
- Simmer, covered for 20 minute.
- Add green peppers, summer an additional 15 minute.
- Garnish with cheese. Serve with French bread.
- Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic).
Nutrition Facts : Calories 2338, Fat 158.5, SaturatedFat 54.9, Cholesterol 323.5, Sodium 12713.8, Carbohydrate 110.5, Fiber 24.6, Sugar 61.3, Protein 129
HEALTHY ITALIAN STYLE ZUCCHINI AND TOMATO STIR FRY
Delicious way to eat your veggies! I Love the flavors in this and my kids gobbled it up. We like to eat it over brown rice, but I think it would be nice on its own as well. Recipe created by hubby Jason.
Provided by Enjolinfam
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat canola oil in pan with zuccini on medium high until they begin to brown.
- Move zuccini one side of the pan, add more oil, and cook garlic for about 3-5 minutes or until they begin to brown.
- Add all remaining ingredients (except optional walnuts and brown rice!) and simmer for about 15-20 minutes.
- Take off the stove and stir in the walnuts if using them.
- Serve and enjoy by itself or over cooked brown rice.
Nutrition Facts : Calories 125.4, Fat 9.2, SaturatedFat 0.8, Sodium 378.6, Carbohydrate 11.1, Fiber 2.8, Sugar 4.9, Protein 2
STEWED TOMATOES WITH ZUCCHINI
Make and share this Stewed Tomatoes With Zucchini recipe from Food.com.
Provided by luv2makesoup
Categories Vegetable
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Peel tomatoes by placing in boiling water for a few minutes and then putting them in ice water. The skins will peel off easily.
- Chop tomatoes and put in pot (with juice.
- Cut zucchini into coins and cut the coins in half.
- Chop onion and green pepper.
- Combine all ingredients, except the cheese, in pot with tomatoes.
- Cook uncovered about 30-40 minutes, stirring occasionally.
- Add cheese, stir and serve.
Nutrition Facts : Calories 45, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.4, Sodium 59.6, Carbohydrate 5.1, Fiber 1.4, Sugar 3.4, Protein 1.2
TOMATO ZUCCHINI STEW
Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain. , Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. , Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.
Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1344mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.
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