Tomato Zucchini Saute Recipe

4.5 2 4
Tomato Zucchini Saute Recipe
Tomato Zucchini Saute Recipe photo by Taste of Home
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Tomato Zucchini Saute Recipe

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4.5 2 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 52 calories, 3g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. 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

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kitchey User ID: 3750980 171011
Reviewed Jul. 17, 2013

"I add chopped fresh basil, just before serving."

MY REVIEW
Punkyjoe81 User ID: 3773046 165750
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."

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