Best Zucchini Tomato Skillet Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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