Add a burst of color and garden-fresh flavor to the plate with this tasty side. “I usually serve this in a bowl with a spoon because the vegetables produce their own wonderfully nutritious and tasty broth-no one will want to leave it behind!” Claudia Ruiss - Massapequa, New York
- 2 medium zucchini, cut into 3/4-inch cubes
- 1 medium yellow summer squash, cut into 3/4-inch cubes
- 1/3 cup chopped onion
- 1 tablespoon olive oil
- 6 medium plum tomatoes, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Grated Parmesan cheese
- In a large skillet, saute the zucchini, squash and onion in oil for 5 minutes. Add the tomatoes, salt and pepper. Cook and stir until vegetables are tender. Sprinkle with cheese. Yield: 6 servings.
Originally published as Tomato Zucchini Saute in Simple & Delicious March/April 2009, p15
Reviews for Tomato Zucchini Saute
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Reviewed Jul. 17, 2013
"I add chopped fresh basil, just before serving."
Reviewed Dec. 8, 2009
"This recipe really preserves the "fresh" taste of the vegetables. We heated up the leftovers and used it up as a sauce with pasta."