Zesty Skillet Zucchini

Tomato juice brings all of the flavors of the onion, mushrooms, tomatoes, and zucchini together in this summer dish.

Yield

6 servings

Serving size

1/6 of recipe (161g)

Rating

3.47 of 5 (43 ratings)

Food groups

• Vegetables: 3/4 cups

Ingredients

• 1/2 cup tomato juice, low-sodium
• 1/4 teaspoon black pepper
• 1 medium onion
• 1 medium fresh tomato
• 1 cup mushroom (canned)
• 2 zucchini (medium)
• 1 teaspoon basil

Directions

1. Wash hands with soap and water.
2. Peel the onion.
3. Chop it into small pieces.
4. Chop the tomato.
5. Drain the water from the can of mushrooms.
6. Cut each zucchini into slices.
7. Put the tomato juice and pepper in a skillet or pan.
8. Cook on high heat for 3 minutes.
9. Add the onion, tomato, and mushrooms.
10. Reduce the heat to medium-high.
11. Cover and cook for 5 minutes.
12. Add the zucchini.
13. Cover and cook for another 5 to 7 minutes.

Nutrition per serving

Notes

Serve this dish over rice or noodles, or eat it “as is.”

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Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/zesty-skillet-zucchini. Federal works are public domain in the United States.