Zucchini And Tomatoes

Spend less time cooking and more time enjoying your summer with this fast and delicious summer veggie side dish. Pairs well with grilled meat, fish, or tofu.

Yield

4 servings

Serving size

1/4 of recipe

Rating

3.95 of 5 (262 ratings)

Food groups

• Vegetables: 1 1/2 cups

Ingredients

• 2 tablespoons butter (or cooking oil of your choice)
• 1/4 cup onion (chopped)
• 1 garlic clove (minced)
• 1 pound zucchini (sliced)
• 2 tomatoes (peeled and diced, or a 16 ounce can of diced tomatoes, drained)
• 1/4 teaspoon salt
• black pepper (to taste)
• 1 teaspoon sugar

Directions

1. Wash hands with soap and water.
2. Melt butter or oil in a saucepan over medium heat.
3. Add onion and garlic.
4. Cook until tender, about 5 to 7 minutes.
5. Add zucchini, tomatoes, and seasonings.
6. Cover pan, reduce heat, and cook until vegetables are tender.

Nutrition per serving

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• Pumpkin Soup
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• Vegetable Stew
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• Baked Fish with Creole Sauce
• Cucumber Salad
• Chimichurri Sauce
• Cherry, Melon, & Grape Salad

Source

Recipe by: University of Wyoming Cooperative Extension

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/zucchini-and-tomatoes. Federal works are public domain in the United States.