Tomato Zucchini Saute
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
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts3/4 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.
Originally published as Sauteed Zucchini and Fresh Tomatoes in Simple & Delicious March/April 2009
Jul 17, 2013
I add chopped fresh basil, just before serving.
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.