Zucchini Tomato Provencal Recipe

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Zucchini Tomato Provencal Recipe
Zucchini Tomato Provencal Recipe photo by Taste of Home
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Zucchini Tomato Provencal Recipe

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5 1
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Here's a delicious side dish I turn to often. Vegetarians can make it into a main dish by simply adding vegetables to the pasta.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium zucchini, cubed
  • 2 plum tomatoes, peeled, quartered and chopped
  • 2 tablespoons chopped green pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons minced fresh parsley

Directions

In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley. Yield: 2 servings.
Originally published as Zucchini Provencal in Cooking for One or Two Cookbook 2003, p242

Nutritional Facts

3/4 cup: 117 calories, 8g fat (1g saturated fat), 2mg cholesterol, 352mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 3g protein.

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  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium zucchini, cubed
  • 2 plum tomatoes, peeled, quartered and chopped
  • 2 tablespoons chopped green pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons minced fresh parsley
  1. In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley. Yield: 2 servings.
Originally published as Zucchini Provencal in Cooking for One or Two Cookbook 2003, p242

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