Zucchini Provencal

Name: Zucchini Provencal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 servings.
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

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!

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.

Nutrition Facts

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

Originally published as Zucchini Provencal in Bountiful Harvest Cookbook

Reviews

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Average Rating:

Marsharena

Mar 3, 2018

Before this recipe, I thought that zucchini was a bland and tasteless veggie...after this recipe, I am in love with zucchini. I make changes sometimes by adding hot Italian sausage or spiral pasta and it still tastes amazing and I don't feel guilty eating a whole pot by myself!
faye_100

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
springcolor111

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!