Zucchini Tomato Skillet 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

SKILLET ZUCCHINI



Skillet Zucchini image

A one-skillet dish that makes a wonderful side or meal in itself.

Provided by MRS. SHOCKLEY

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 8

Number Of Ingredients 11

¼ cup butter
6 medium zucchini, sliced
1 large onion, sliced
2 large tomatoes, cut into chunks
4 slices cooked bacon
salt and pepper to taste
¼ cup water
1 cup bread crumbs
1 teaspoon soy sauce
1 cup shredded Cheddar cheese
½ grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 18.7 g, Cholesterol 49.3 mg, Fat 18.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 9.5 g, Sodium 780.9 mg, Sugar 5.5 g

ZUCCHINI & TOMATO SKILLET



Zucchini & Tomato Skillet image

Make and share this Zucchini & Tomato Skillet recipe from Food.com.

Provided by Brenda.

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs zucchini, trimmed and cut into 1/4 inch slices
1 1/2 teaspoons olive oil
4 garlic cloves, minced
1 large tomatoes, seeded and diced
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons parmesan cheese, grated

Steps:

  • In a large skillet over medium heat, warm oil.
  • Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn.
  • Add zucchini and toss to mix.
  • Add the tomato and oregano. Toss well to mix.
  • Reduce heat to medium-low.
  • Cover and cook 5 minutes or until the zucchini softens.
  • Add the salt & pepper and stir gently to mix.
  • Sprinkle with parmesan just before serving.

Nutrition Facts : Calories 66.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 2.2, Sodium 203.5, Carbohydrate 8.8, Fiber 2.6, Sugar 4.2, Protein 3.6

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

ZUCCHINI AND TOMATO SKILLET DINNER



Zucchini and Tomato Skillet Dinner image

Hearty brown rice and vegetables take the place of meat in this saucy one-dish dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 9

1 teaspoon olive or vegetable oil
1/3 cup chopped onion
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
1 can (15 oz) ready-to-serve creamy tomato soup with 30% less sodium
1/2 cup water
1 teaspoon red pepper sauce
1 cup uncooked instant brown rice
1 medium tomato, chopped (3/4 cup)
1/3 cup shredded mozzarella cheese

Steps:

  • In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • Carefully stir in soup, water, pepper sauce and rice. Heat to boiling; reduce heat to low. Cover and cook 13 to 15 minutes or until rice is tender.
  • Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 410, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 10 g, TransFat 0 g

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

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