Zucchini Pork Dinner Recipe
Zucchini Pork Dinner Recipe photo by Taste of Home
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Zucchini Pork Dinner Recipe

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I work full-time, but I love to cook—so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. —Helen Vail, Glenside, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 3/4 pound pork cutlets, cubed
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (12 ounces) tomato juice
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Pinch cayenne pepper
  • 3 medium zucchini, halved and cut into 1/2-inch slices
  • Hot cooked noodles

Nutritional Facts

1 each: 155 calories, 8g fat (2g saturated fat), 33mg cholesterol, 444mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 14g protein.


  1. In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles. Yield: 4-6 servings.
Originally published as Zucchini Pork Dinner in Country Woman January/February 1997, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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gaylene2 User ID: 3368539 41439
Reviewed Oct. 14, 2014

"I just used some left over pieces of pork that I had frozen from another dinner. I used two 8 oz cans of tomato sauce instead and then I increased the spices to fit. The only noodles I had were orzo and it tasted great!"

claddagh_hands User ID: 6249313 32708
Reviewed May. 16, 2012

"This was great and quick i followed the recipe exactly i would make this again for sure. Bonus my husband and daughter loved it as well."

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