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Zucchini Provencal Recipe

Zucchini Provencal Recipe photo by Taste of Home

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My sister created this recipe and shared it with me. She has a huge vegetable garden and each year works with her abundant yield, combining her vegetables in many different ways. Somehow, she always seems to come up with a new dish that's both colorful and delicious!

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Zucchini Provencal Recipe

Prep/Total Time: 20 min.

Yield: 4-6 Servings

5 15 20

Ingredients

1 small onion, chopped
2 tablespoons vegetable oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, peeled and quartered
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley

Directions

In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately. Yield: 4-6 servings.

Cooking for 2: Summer Squash Provencal

Nutritional Facts 1 serving (1/2 cup) equals 85 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 169 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Zucchini Provencal in Bountiful Harvest Cookbook , p17

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Zucchini Provencal

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Reviewed on Jul. 11, 2012 by faye_100

I didnt get to make this yet, I have a huge vegetable garden an I have always baked with zucchini this looks an sounds soo tasty

Reviewed on Aug. 14, 2011 by springcolor111

I always want to cook with Zucchini but didn't have any recipes. So when I bought some zucchini at the farmer's market, I knew I needed a recipe and found this one. I added more peppers and used sweet instead of green ones and when it was done cooking, I put about 1 cup of mozzarella on top instead of parmesan. Excellent and will make again!