One Dish Frank Tomato And Zucchini Lunch Food

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EASY ZUCCHINI-TOMATO SIDE DISH



Easy Zucchini-Tomato Side Dish image

This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.

Provided by mooku007

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 small zucchini, cubed
1 teaspoon tomato paste
1 beefsteak tomato, cubed
1 teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 tablespoon chopped fresh basil leaves, or to taste

Steps:

  • Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g

ELEGANT ZUCCHINI AND TOMATOES



Elegant Zucchini and Tomatoes image

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

2 slices bacon
8 small zucchini, cut into 1/2 inch slices
½ red onion, thinly sliced
1 pinch salt
2 medium tomatoes, cut into wedges
⅛ teaspoon dried basil
ground black pepper to taste
¼ cup crumbled blue cheese

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

ROASTED TOMATO AND ZUCCHINI PASTA



Roasted Tomato and Zucchini Pasta image

The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003

Provided by Vino Girl

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 lbs plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
6 tablespoons olive oil, divided
salt and pepper
1 lb long fusilli or 1 lb linguine
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for serving

Steps:

  • Heat oven to 450°.
  • On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
  • Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
  • Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
  • Drain pasta, reserving 1/2 cup cooking water.
  • Return pasta to pot. Toss with remaining tablespoon oil; cover.
  • Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
  • Stir vegetables and juices into pasta.
  • Add parsley and Parmesan; toss to combine.
  • Serve with more Parmesan.

DELICIOUS LOW FAT ONE DISH PASTA DINNER



Delicious Low Fat One Dish Pasta Dinner image

A rich-tasting and yummy vegetarian dinner with tangy tomato sauce and filling lowfat cheeses. Check out the picture! It's a layered dish so it looks pretty too! Uses just ONE TEASPOON of oil! I think you could add a meat layer to it if you wanted to.

Provided by SaraFish

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 (12 ounce) package pasta (I use rotini)
1 (26 ounce) can lowfat spaghetti sauce
1 cup part-skim ricotta cheese
1/2 cup fat-free cottage cheese
3 garlic cloves
2 tablespoons parmesan cheese
1/4 teaspoon black pepper
2 small zucchini, chopped
1/2 onion, diced
1 teaspoon olive oil
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1 tablespoon water
1 cup reduced-fat mozzarella cheese, shredded

Steps:

  • Cook pasta in boiling salted water for 1-2 minutes less than the package directions say (so it's still quite firm and little undercooked).
  • Drain and return to the pan.
  • Toss with about 2/3 of the can of spaghetti sauce.
  • Set aside to cool.
  • Meanwhile, mix together ricotta, cottage cheese, parmesan and pepper.
  • Stir til smooth.
  • Set aside.
  • Next, saute the zucchini, onion, and garlic in the olive oil.
  • Add oregano, basil, salt and water.
  • Cook until water has evaporated and zucchini is tender-crisp.
  • Make sure the onion doesn't burn.
  • Set aside.
  • Assemble as follows in a 2 quart casserole dish that you've sprayed with Pam.
  • First, put in about 1/2 of the cooled pasta, pat down with the back of your spoon.
  • Then spread out the ricotta cheese mixture.
  • Next, make a layer with the zucchini mixture.
  • Again, pat with the back of your spoon so the zucchini nestles into the ricotta.
  • Sprinkle with about 1/2 of the reduced fat mozzarella.
  • Then put in the rest of the pasta.
  • Pour the remaining sauce over the top.
  • Sprinkle the top with remaining mozzarella.
  • bake at 350 for about 35 minutes.
  • Let cool slightly before serving.

ZUCCHINI SKILLET DINNER WITH TOMATOES AND MUSHROOMS (LOW FAT)



Zucchini Skillet Dinner With Tomatoes and Mushrooms (low Fat) image

We needed something healthy and fast for dinner, and I wanted to use up some odds and ends, and this recipe fits the bill. It is slightly modified from one in "The More With Less Cookbook". Feel free to substitute things you don't have. The original recipe called for canned mushrooms, but I had fresh I wanted to use. Use whatever you have leftover for the meat, or omit it. I used some cooked turkey sausage and a small piece of steak cut into tiny pieces. I served it over noodles though rice would be good. And parmesean cheese could be added if you so desired.

Provided by ladypit

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

4 cups zucchini, sliced
1 onion, sliced
1 -1 1/2 cup mushroom, sliced
2 (30 ounce) cans diced tomatoes with juice
1 -2 teaspoon italian seasoning
1 -2 cup chopped cooked meat

Steps:

  • Spray a large skillet with nonstick spray and heat over medium heat.
  • Add the zucchini, the onions, and the mushrooms.
  • Spray with a little extra spray, if desired.
  • Let cook until the zucchini is starting to soften.
  • Add the tomatoes and juice, the Italian seasoning, and the meat.
  • Let it simmer until hot and the flavors are melded, betweeen 5-10 minutes.

Nutrition Facts : Calories 116.7, Fat 0.8, SaturatedFat 0.1, Sodium 749.6, Carbohydrate 27.5, Fiber 6.3, Sugar 15.6, Protein 4.5

TOMATO SHRIMP WITH ZUCCHINI NOODLES



Tomato Shrimp with Zucchini Noodles image

Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely keep these ingredients in your pantry and kitchen all the time. I like hot and spicy foods, so I add that dash of Frank's RedHot® sauce to give the dish a little kick... yes, it's a Texas "thang".

Provided by Sahara B

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, or as needed
1 large yellow bell pepper, thinly sliced
½ pound asparagus spears, trimmed and cut into 1-inch pieces
¼ pound fresh sugar snap pea pods, sliced diagonally
1 pound extra-large shrimp - peeled, deveined, and tails removed
1 pinch kosher salt and ground black pepper to taste
1 (24 ounce) jar tomato, basil, and garlic pasta sauce (such as Bertolli®)
16 ounces zucchini noodles
1 tablespoon shaved Parmesan cheese, or to taste
1 tablespoon torn fresh basil leaves, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add bell pepper and cook until slightly softened, 5 to 6 minutes. Stir in asparagus and snap peas and continue to cook until bright green and tender, 3 to 4 minutes. Add shrimp and season with kosher salt and pepper. Cook until shrimp are firm and pink, 4 to 5 minutes.
  • Pour tomato sauce into the mixture and bring to a simmer. Toss in zucchini noodles and cook until tender yet firm to the bite, 6 to 7 minutes. Garnish with Parmesan cheese and basil.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 35.6 g, Cholesterol 177 mg, Fat 14 g, Fiber 7.9 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 989.3 mg, Sugar 19 g

ONE-DISH FRANK, TOMATO AND ZUCCHINI LUNCH



One-dish Frank, Tomato and Zucchini Lunch image

Make and share this One-dish Frank, Tomato and Zucchini Lunch recipe from Food.com.

Provided by echo echo

Categories     One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 small zucchini, sliced 1/2 inch thick
4 franks, sliced crosswise
1 large tomatoes, cut in thin wedges
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese or 1 cup swiss cheese, shredded (4 oz)
2 tablespoons butter

Steps:

  • Cook zucchini in boiling water until tender-crisp.
  • In a greased 8-inch pie pan or small casserole place a layer of zucchini, then a layer of franks and a layer of tomato wedges; sprinkle with the salt, pepper and cheese and dot with the butter.
  • Cover with foil and bake at 350° 20 minutes.

Nutrition Facts : Calories 671.9, Fat 57.4, SaturatedFat 29.8, Cholesterol 137.6, Sodium 2062.4, Carbohydrate 14.1, Fiber 3.1, Sugar 8.8, Protein 27.3

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