Zucchini Tomato Saute Recipes

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

Sauteed Zucchini, Peppers, and Tomatoes image

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 pound (about 2 medium) zucchini
2 yellow bell peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse salt and ground pepper

Steps:

Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g

SAUTEED ZUCCHINI AND TOMATOES

Sauteed Zucchini And Tomatoes image

Make and share this Sauteed Zucchini And Tomatoes recipe from Food.com.

Provided by MizzNezz

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 small zucchini, halved lenghtwise,then sliced into half-moons
2 medium tomatoes, large dice
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons parmesan cheese, grated
1/2 teaspoon basil
1/2 teaspoon pepper

Steps:

In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes.
Add parmesan basil, and pepper.
Stir to coat well.
Serve hot.

Nutrition Facts : Calories 93.3, Fat 7.7, SaturatedFat 3, Cholesterol 10.9, Sodium 90.6, Carbohydrate 4.6, Fiber 1.4, Sugar 3.1, Protein 2.8

ZUCCHINI-TOMATO PASTA SAUCE

Zucchini-Tomato Pasta Sauce image

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Zucchini Parmesan with Tomato Sauce image

This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.

Provided by MW09

Categories Side Dish Vegetables Squash Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
4 zucchini - peeled, sliced lengthwise, and sliced
2 teaspoons dried oregano
2 teaspoons dried basil
1 ½ cups tomato sauce
¼ cup Parmesan cheese

Steps:

Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g

ZUCCHINI IN TOMATO SAUCE

Zucchini in Tomato Sauce image

Provided by James Beard

Categories Tomato Vegetable Side Vegetarian Basil Zucchini Spring Chill Vegan Simmer House & Garden

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 clove garlic, finely chopped
2 1-pound, 13-ounce can Italian plum tomatoes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon finely ground black pepper
3 tablespoons tomato paste
12 small zucchini, peeled
2 tablespoons chopped basil

Steps:

Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.
Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the zucchini and cook until just pierceable (about 15 minutes). Stir in the chopped basil and cool. Serve cold.

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