Zucchini And Tomato Skillet Dinner Recipes

SAUTEED ZUCCHINI AND TOMATOES

Steps:

• Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
• Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
• Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
• Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.

ZUCCHINI AND TOMATO SKILLET DINNER

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove from heat.
• Carefully stir in soup, water, pepper sauce and rice. Heat to boiling; reduce heat to low. Cover and cook 13 to 15 minutes or until rice is tender.
• Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.

SKILLET ZUCCHINI AND TOMATOES

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the garlic and cook, stirring, for 2 minutes longer.
• Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
• When the zucchini is tender, add the tomato wedges. Cover and cook for another 2 to 3 minutes, or until hot.
• Remove bay leaf and transfer the vegetables to a serving bowl.

EASY ZUCCHINI-TOMATO SIDE DISH

Steps:

• Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

SKILLET COD WITH BULGUR, ZUCCHINI, AND TOMATOES

Steps:

• Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes.
• Add bulgur and 1/4 teaspoon harissa; cook until nutty and fragrant, about 2 minutes. Add tomatoes, clam juice, and 1/2 cup water; bring to a simmer. Cover, reduce heat to low, and cook 10 minutes.
• Meanwhile, season fish with salt, pepper, and remaining 1 teaspoon harissa. Nestle fish into bulgur mixture in a single layer, cover, and continue cooking until fish is just cooked through, 8 to 10 minutes (depending on thickness). Remove from heat, cover, and let stand a few minutes. Serve with mint and a drizzle of oil.

GNOCCHI WITH SAUSAGE, ZUCCHINI, AND TOMATO

Steps:

• Heat a large straight-sided skillet over medium-high. Swirl in oil, then add sausage and cook, breaking up pieces with a wooden spoon, until beginning to brown, 3 to 4 minutes. Add zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add tomatoes, season with salt and pepper, and cook until they start to break down and release their juices, 3 to 5 minutes.
• Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions. Reserve 1 cup pasta water; drain. Transfer gnocchi to skillet and toss to coat, adding pasta water as needed to create a silky sauce. Season to taste. Stir in pesto, sprinkle with basil, and serve immediately.

ZUCCHINI & TOMATO SKILLET

Steps:

• In a large skillet over medium heat, warm oil.
• Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn.
• Add zucchini and toss to mix.
• Add the tomato and oregano. Toss well to mix.
• Reduce heat to medium-low.
• Cover and cook 5 minutes or until the zucchini softens.
• Add the salt & pepper and stir gently to mix.
• Sprinkle with parmesan just before serving.