Tomato Thyme Roasted Squash Or Zucchini With Fennel Recipes

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TOMATO ZUCCHINI SQUASH SKILLET



Tomato Zucchini Squash Skillet image

Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.

Provided by Holly Shaw

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 6

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL



Tomato-Thyme Roasted Squash or Zucchini With Fennel image

Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.

Provided by KateL

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs zucchini or 1 1/2 lbs yellow squash, cut in 1/2-inch slices
1 medium fennel bulb, trimmed and sliced
3 medium garlic cloves, peeled and sliced
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 fresh thyme sprigs
2 small tomatoes, seeded and chopped

Steps:

  • Heat oven to 450 degrees Fahrenheit.
  • In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
  • Arrange vegetables in single layer on 2 foil-lined baking sheets.
  • Top with thyme sprigs.
  • Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
  • Arrange vegetables on serving platter.

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