Minted Cherry Tomatoes And Zucchini Recipes

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MINTED CHERRY TOMATOES AND ZUCCHINI



Minted Cherry Tomatoes and Zucchini image

Categories     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     Mint     Zucchini     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

1 small zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
1 tablespoon unsalted butter
1 cup cherry tomatoes
1 tablespoon minced fresh mint leaves, or to taste

Steps:

  • In a skillet sauté the zucchini in the butter over moderately high heat, stirring occasionally, for 3 minutes, or until it is just tender. Add the tomatoes, cook the mixture, shaking the skillet, for 1 minute, or until the tomatoes are heated through, and stir in the mint and salt and pepper to taste.

CHERRY TOMATO AND ZUCCHINI SAUTé



Cherry Tomato and Zucchini Sauté image

Add 1/2 tsp (2 mL) cumin along with the tomatoes and use mint instead of basil for a Middle Eastern version of this colourful vegetable medley. To toast the pine nuts, place in a dry skillet over medium heat, stirring, for 3 to 4 minutes. Recipe by Johanna Burkhard, at lcbo.ca.

Provided by evelynathens

Categories     Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
3 small zucchini, halved lengthwise and thinly sliced
2 cups cherry tomatoes, halved
2 green onions, sliced
2 teaspoons balsamic vinegar
salt & freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons lightly toasted pine nuts

Steps:

  • Heat oil in a large non-stick skillet over high heat. Add zucchini and cook, stirring, for 1 minute. Add cherry tomatoes, green onions and balsamic vinegar.
  • Cook, stirring, for 1 to 2 minutes or until zucchini is crisp-tender and tomatoes are heated through. Season with salt and pepper.
  • Sprinkle with basil and pine nuts and serve immediately.

Nutrition Facts : Calories 91.7, Fat 6.7, SaturatedFat 0.8, Sodium 12.8, Carbohydrate 7.2, Fiber 2.1, Sugar 4.9, Protein 2.5

ZUCCHINI AND CHERRY TOMATOES WITH GARLIC



Zucchini and Cherry Tomatoes With Garlic image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 firm, unblemished zucchini, about 3/4 pound
3 tablespoons olive oil
Salt to taste, if desired
Freshly ground pepper to taste
2 large cloves garlic, unpeeled
16 cherry tomatoes

Steps:

  • Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
  • Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes.
  • Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 4 grams

CHERRY TOMATO AND ZUCCHINI BAKE



Cherry Tomato and Zucchini Bake image

A yummy vege side-dish, and a great way to use up a surplus of home-grown cherry tomatoes! You can use polenta (cornmeal) in place of the breadcrumbs if desired. Tear the basil leaves, rather than chop, to retain the flavour.

Provided by VegeMight

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini, thinly sliced
2 cups cherry tomatoes
4 -5 large tomatoes, chopped (or you can use a can of crushed tomatoes)
4 tablespoons olive oil
3 tablespoons tomato paste
1 large onion, thinly sliced
3 garlic cloves, crushed
10 fresh basil leaves, torn
1 cup grated tasty cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 190°C.
  • Fry the onion slices and garlic in frypan until soft.
  • Lightly grease a 5-cup ovenproof dish.
  • Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish.
  • Sprinkle cooked onion and garlic over the top of zucchini and tomato.
  • Top with cheese and breadcrumbs, then drizzle with remaining oil.
  • Bake for 45 minutes, or until golden, bubbly and cooked through.

Nutrition Facts : Calories 412.5, Fat 26.1, SaturatedFat 9.2, Cholesterol 34.6, Sodium 433.1, Carbohydrate 33.6, Fiber 7, Sugar 14.2, Protein 15.7

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

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.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

ZUCCHINI AND TOMATOES WITH MINT



Zucchini and Tomatoes with Mint image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Mint     Zucchini     Vegan     Capers     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 medium onion, quartered, then thinly sliced crosswise
2 garlic cloves, thinly sliced
1 (14- to 15-oz) can diced tomatoes
2 tablespoons bottled capers, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
3 medium zucchini, halved lengthwise, then cut crosswise into 1/3-inch-thick slices
1/4 cup finely chopped fresh mint

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden and softened, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. 3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil. Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes. Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Remove from heat and stir in mint.

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