Stewed Zucchini With Tomatoes Oregano Pine Nuts Recipes

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ITALIAN STEWED ZUCCHINI AND TOMATOES



Italian Stewed Zucchini and Tomatoes image

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

8 medium zucchini, sliced 1/2 in. thick
2 (16 ounce) cans s&w Italian stewed tomatoes
1 lb bacon, chopped
1 large onion
garlic clove
olive oil
thyme
oregano
basil
marjoram

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

SUMMER STEWED ZUCCHINI AND TOMATOES



Summer stewed zucchini and tomatoes image

This makes a great side dish for italian-style chicken.

Provided by sherry monfils

Categories     Side Casseroles

Time 45m

Number Of Ingredients 9

3 Tbsp olive oil
3 tsp minced garlic
1 medium onion, coarsely chopped
3 medium fresh tomatoes, coarsely chopped
3 medium zucchini, sliced into rounds
1-1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 tsp dried basil

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.

SPICED STEWED ZUCCHINI



Spiced Stewed Zucchini image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced
Coarse salt
1/2 teaspoon ground cumin, eyeball it
1 teaspoon chili powder, 1/3 palm full
1 can chick peas, 14 ounces, drained
1 can diced tomatoes in juice, 14 ounces
3 scallions, chopped
2 tablespoons cilantro leaves, a palm full, finely chopped

Steps:

  • Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
  • To reduce the heat level, omit the red pepper flakes from the recipe and method.

STEWED ZUCCHINI AND TOMATOES



Stewed Zucchini and Tomatoes image

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

3 medium zucchini, cut into 1/4-inch slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 teaspoon dried basil
1 cup shredded cheddar cheese
Minced fresh basil, optional

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

STEWED ZUCCHINI WITH TOMATOES, OREGANO & PINE NUTS



Stewed Zucchini with Tomatoes, Oregano & Pine Nuts image

Categories     Bread     Sauce     Nut     Tomato     Pine Nut     Zucchini     Oregano     Simmer     Boil

Yield serves: 4 to 6

Number Of Ingredients 10

Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
1 14-ounce can San Marzano tomatoes, passed through a food mill or puréed
2 zucchini, cut in half lengthwise and then into 1/4-inch slices on the bias
1/2 bunch of fresh oregano, leaves finely chopped
1/4 cup pine nuts, toasted (see page 17)
1/2 cup freshly grated Parmigiano

Steps:

  • Coat a large, straight-sided sauté pan with olive oil, toss in the onion, and bring to medium-high heat. Season with salt and the red pepper and cook until the onion is soft and aromatic, 8 to 10 minutes.
  • Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
  • Add the tomatoes and 1 cup water, taste, and season with salt. Bring to a boil (BTB), then reduce to a simmer (RTS) and cook for 15 minutes or until the mixture has reduced by about half.
  • Stir in the zucchini, cover, and cook for another 15 minutes or until it is soft and pliable.
  • Remove the lid and toss in the oregano and pine nuts. Cook for another 5 to 10 minutes or until the excess liquid has evaporated and the zucchini is hanging out in a thick tomato sauce.
  • Stir in the Parm, taste, and adjust the seasoning if needed. Serve hot or at room temp.
  • ANNE ALTERNATE
  • String beans, Romano beans, or broccoli can be substituted for the zucchini.

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