Zucchini Provencal Recipe

5 2 2
Zucchini Provencal Recipe
Zucchini Provencal Recipe photo by Taste of Home
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Zucchini Provencal Recipe

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5 2 2
Publisher Photo
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!
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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.
Originally published as Zucchini Provencal in Bountiful Harvest Cookbook 1994, p17

Nutritional Facts

1/2 cup: 85 calories, 6g fat (1g saturated fat), 3mg cholesterol, 169mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
Originally published as Zucchini Provencal in Bountiful Harvest Cookbook 1994, p17

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MY REVIEW
faye_100 User ID: 800026 16813
Reviewed Jul. 11, 2012

"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"

MY REVIEW
springcolor111 User ID: 4112901 20434
Reviewed Aug. 14, 2011

"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!"

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