Homestyle Zucchini And Tomatoes Recipes

STEWED ZUCCHINI AND TOMATOES

Steps:

• Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

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.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

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.

HOMESTYLE ZUCCHINI AND TOMATOES

Steps:

• Tomatoes should be whole peeled tomatoes, drained and chopped. (RESERVE LIQUID)
• In large skillet, heat oil and cook onion and garlic with zucchini over medium-high heat 3 minutes.
• Stir in tomatoes thoroughly blend with reserved liquid and basil.
• Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
• NOTE: You can use 1/4 teaspoon garlic powder for clove of garlic.

ZUCCHINI AND TOMATO SAUTE

Steps:

• In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.

HOMESTYLE ZUCCHINI & TOMATOES

Steps:

• In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
• Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
• Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
• NOTE: You can use 1/4 t garlic powder for clove of garlic.
• MICROWAVE DIRECTIONS:
• In 2-quart casserole, combine zucchini with tomatoes.
• Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
• Heat covered at HIGH (Full Power) 5 minutes, stirring once.
• Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once.
• Let stand covered 2 minutes.