Stewed Zucchini Peppers And Tomatoes Recipes

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STEWED ZUCCHINI AND TOMATOES



Stewed Zucchini and Tomatoes image

Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 3h50m

Yield 6 servings.

Number Of Ingredients 10

3 medium zucchini, cut into 1/4-inch slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 teaspoon dried basil
1 cup shredded cheddar cheese
Minced fresh basil, optional

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.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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

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

LINDA'S ZESTY STEWED TOMATOES WITH ZUCCHINI, ONIONS AND PEPPERS



Linda's Zesty Stewed Tomatoes With Zucchini, Onions and Peppers image

One day I was looking for something different to go with my liver and onions I was making. This is what I came up with, and we really love it! Try it, and see for yourself.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 zucchini, sliced 1/4 inch thick (8 inches long)
1 (28 ounce) can diced tomatoes, in juice
1 large onion, cut in half, and then sliced
1 large green pepper, seeded, sliced into slices, and then each slice in half
Tabasco sauce, to your taste or 3 -5 dashes red hot peppers
salt and pepper, to taste

Steps:

  • Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
  • Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
  • Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.

Nutrition Facts : Calories 151.2, Fat 1.6, SaturatedFat 0.3, Sodium 41, Carbohydrate 32.3, Fiber 9.4, Sugar 20.5, Protein 7.4

STEWED ZUCCHINI, PEPPERS AND TOMATOES



Stewed Zucchini, Peppers and Tomatoes image

This tasty side dish is easy to put together, cooks quickly, and can be served hot, cold, or at room temperature. Recipe was given me by a sweet friend who I worked with many years ago.

Provided by superbuna

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons fruity olive oil
1 green pepper, cut into 3/4 inch squares
1 medium onion, chopped
1 medium zucchini, cut into 1/2 inch slices and cubed (about 6 ounces)
5 finely minced garlic cloves
3/4 lb tomatoes, skinned and diced or 1 lb canned tomato, drained
1 tablespoon minced flat leaf parsley
salt
pepper

Steps:

  • Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
  • Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
  • Then turn up heat to reduce liquid.
  • Stew should be thick, not soupy.
  • Serve hot, cold, or at room temperature.

Nutrition Facts : Calories 136.1, Fat 10.5, SaturatedFat 1.5, Sodium 12.2, Carbohydrate 10.4, Fiber 2.6, Sugar 5, Protein 2.1

SPICED STEWED ZUCCHINI



Spiced Stewed Zucchini image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced
Coarse salt
1/2 teaspoon ground cumin, eyeball it
1 teaspoon chili powder, 1/3 palm full
1 can chick peas, 14 ounces, drained
1 can diced tomatoes in juice, 14 ounces
3 scallions, chopped
2 tablespoons cilantro leaves, a palm full, finely chopped

Steps:

  • Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
  • To reduce the heat level, omit the red pepper flakes from the recipe and method.

TOMATO ZUCCHINI STEW



Tomato Zucchini Stew image

Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 15

1-1/4 pounds bulk Italian sausage
1-1/2 cups sliced celery (3/4-inch pieces)
8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths
1-1/2 cups tomato juice
4 small zucchini, sliced into 1/4-inch pieces
2-1/2 teaspoons Italian seasoning
1-1/2 to 2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
3 cups canned whole kernel corn, drained
2 medium green peppers, sliced into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain. , Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. , Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.

Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1344mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.

JERSEY FRESH STEWED TOMATOES



Jersey Fresh Stewed Tomatoes image

This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.

Provided by SHORECOOK

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 8

Number Of Ingredients 11

6 large tomatoes - peeled, cored, and chopped
¾ cup chopped green bell pepper
½ cup chopped sweet onion
½ cup chopped celery
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon black pepper
1 tablespoon water
1 ½ teaspoons cornstarch

Steps:

  • Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
  • Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g

ZUCCHINI STEW



Zucchini Stew image

This is my mother's recipe. It's delicious.

Provided by MARY ANN PUTMAN

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 45m

Yield 10

Number Of Ingredients 6

2 zucchini, diced
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
2 cups uncooked white rice
3 pounds ground beef
salt and pepper to taste

Steps:

  • In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
  • In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 36.6 g, Cholesterol 82.4 mg, Fat 19 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 7.4 g, Sodium 205.6 mg, Sugar 3.3 g

STEWED TOMATOES WITH ZUCCHINI



Stewed Tomatoes With Zucchini image

Make and share this Stewed Tomatoes With Zucchini recipe from Food.com.

Provided by luv2makesoup

Categories     Vegetable

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

6 tomatoes
1 onion
2 zucchini
1 green pepper
1 teaspoon romano cheese, grated
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil

Steps:

  • Peel tomatoes by placing in boiling water for a few minutes and then putting them in ice water. The skins will peel off easily.
  • Chop tomatoes and put in pot (with juice.
  • Cut zucchini into coins and cut the coins in half.
  • Chop onion and green pepper.
  • Combine all ingredients, except the cheese, in pot with tomatoes.
  • Cook uncovered about 30-40 minutes, stirring occasionally.
  • Add cheese, stir and serve.

Nutrition Facts : Calories 45, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.4, Sodium 59.6, Carbohydrate 5.1, Fiber 1.4, Sugar 3.4, Protein 1.2

TOMATO ZUCCHINI SQUASH SKILLET



Tomato Zucchini Squash Skillet image

Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.

Provided by Holly Shaw

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 6

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g

ELEGANT ZUCCHINI AND TOMATOES



Elegant Zucchini and Tomatoes image

This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.

Provided by DOUGGEE

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 8

Number Of Ingredients 8

2 slices bacon
8 small zucchini, cut into 1/2 inch slices
½ red onion, thinly sliced
1 pinch salt
2 medium tomatoes, cut into wedges
⅛ teaspoon dried basil
ground black pepper to taste
¼ cup crumbled blue cheese

Steps:

  • Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
  • Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g

ITALIAN STEWED ZUCCHINI AND TOMATOES



Italian Stewed Zucchini and Tomatoes image

Make and share this Italian Stewed Zucchini and Tomatoes recipe from Food.com.

Provided by Angelique777

Categories     Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 medium zucchini, sliced 1/2 in. thick
2 (16 ounce) cans s&w Italian stewed tomatoes
1 lb bacon, chopped
1 large onion
garlic clove
olive oil
thyme
oregano
basil
marjoram

Steps:

  • Cook chopped bacon until done, but not crispy.Drain and set aside.
  • Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
  • Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
  • Optional: Top with parmesan or grated mozzarella.

Nutrition Facts : Calories 438.2, Fat 34.9, SaturatedFat 11.5, Cholesterol 51.5, Sodium 991.4, Carbohydrate 21.1, Fiber 4.7, Sugar 12.3, Protein 13.6

ZUCCHINI STEW - VEGETARIAN



Zucchini Stew - Vegetarian image

This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty bread. Use your largest dutch oven to make this recipe, as it makes a lot! Leftovers freeze well. Feel free to adjust the amount of crushed red pepper to suit your tastes. The amount listed will give a mild tongue tingle. I usually chop up and throw in the entire green pepper, unless I can use the other half within a couple of days.

Provided by Deb Wolf

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 15

2 lbs zucchini, ends trimmed
1 tablespoon oil
1/2 cup onion, chopped
2 -3 garlic cloves, minced or 1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 green pepper, cut in 1/2-inch chunks
1/2 cup parmesan cheese, grated
8 ounces green beans, cut (fresh or frozen)
1 large potato, peeled and cut into 1/2-inch chunks
1 (4 ounce) can sliced mushrooms, drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
3 1/2 cups tomatoes, peeled and diced or 1 (28 ounce) can diced tomatoes, undrained
1 3/4 cups water

Steps:

  • Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
  • Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
  • Add remaining ingredients; stir to combine.
  • Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.

Nutrition Facts : Calories 174.2, Fat 3.8, SaturatedFat 1.2, Cholesterol 4.4, Sodium 391.5, Carbohydrate 30.1, Fiber 6.7, Sugar 7.5, Protein 8

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC



Stewed Peppers with Tomatoes, Onions and Garlic image

There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped
1 (14-ounce) can chopped tomatoes, drained of some but not all of its juice
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
  • Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW



Eggplant, Zucchini and Sweet Red Pepper Stew image

Makes a great veggie main meal!

Provided by Barbara Ann Ring

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 15

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Steps:

  • Place eggplant in a colander and sprinkle with salt.
  • Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  • Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  • Remove from heat and stir in basil, parsley and rosemary.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g

ZUCCHINI AND CHERRY TOMATOES WITH RED PEPPER DRESSING



Zucchini and Cherry Tomatoes With Red Pepper Dressing image

Zucchini's inherent versatility is well known. It shows up in pastas, vegetable stews and can even be pickled. In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.

Provided by David Tanis

Categories     vegetables, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 pounds zucchini or summer squash, sliced lengthwise 1/8-inch thick
1/2 cup roughly chopped roasted red pepper (see note)
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Maras pepper flakes, Korean pepper flakes or sweet paprika
Pinch of cayenne
Salt and pepper
1 pint cherry tomatoes, halved and lightly salted
A few fresh oregano leaves and flowers, for garnish, or a few small basil leaves
Parsley leaves, for garnish
Olives, for garnish

Steps:

  • Bring a large pot of well-salted water to a boil. Working in batches, blanch zucchini strips for 1 minute, then remove with a spider or slotted spoon and spread on a kitchen towel-lined baking sheet to cool.
  • Make the dressing: Put roasted red pepper, garlic, oil, mustard, vinegar, lemon juice, Maras pepper and cayenne in a blender and purée until smooth. Transfer to a small bowl and season with salt and pepper. Taste and adjust acidity with a few drops of lemon juice or vinegar.
  • Arrange zucchini and cherry tomatoes on a platter. Drizzle judiciously with dressing (reserve excess dressing for up to a week) and garnish with oregano, parsley and olives.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

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From dishingupthedirt.com


STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS - VEGGIES SAVE THE …
2017-06-29 Instructions. Heat a skillet over medium heat and add the olive oil. Once the oil is hot, saute the onion for a couple of minutes until it's translucent. Add the garlic and saute until fragrant, about 30-60 seconds. Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.
From veggiessavetheday.com


JULIA TURSHEN’S STEWED CHICKPEAS WITH PEPPERS AND ZUCCHINI
Stew . 3 tablespoons extra-virgin olive oil. 1 medium red onion, thinly sliced. 4 garlic cloves, minced. 2 bell peppers (red, yellow and/or orange)—stemmed, seeded and thinly sliced. 2 tablespoons tomato paste. 2 teaspoons dried oregano. Kosher salt. 2 medium zucchini (about ¾ pound or 340g), ends trimmed, cut into bite-sized pieces
From purewow.com


ROASTED ZUCCHINI, TOMATOES AND PEPPERS - OLGA'S FLAVOR FACTORY
2014-03-15 Add the peppers and garlic, season with salt and pepper. Cook for 3-5 minutes more. Add the zucchini and tomatoes last, since they cook the fastest, also seasoning with salt and pepper and lastly add the fresh herbs. If your tomatoes aren't very acidic, you may wish to add some freshly squeezed lemon juice. 3.2.2265.
From olgasflavorfactory.com


SLOW COOKER ZUCCHINI AND TOMATOES RECIPE - THE SPRUCE EATS
2021-09-26 Gather the ingredients. Combine vegetables in slow cooker with tomatoes, salt, pepper, and basil. Cover pot and cook on low for 3 hours. Dot vegetables with butter and sprinkle with Parmesan cheese. Cover and continue cooking on low for 1 to 1 1/2 hours. Serve garnished with fresh chopped parsley, if desired.
From thespruceeats.com


ZUCCHINI WITH TOMATOES AND GARLIC: A 30 MINUTE RECIPE
2021-05-16 Preparing the Zucchini. In a large skillet on high heat add in the EVOO and garlic and saute until the garlic is golden (about 2 minutes). Lower to a medium heat and add in the sliced onion and saute for 2 minutes. saute garlic and onions. Next, add in the zucchini, salt, and pepper, and saute for 5 minutes, mixing occasionally.
From inventyourrecipe.com


BAKED ZUCCHINI AND TOMATOES WITH CHEESE RECIPE - THE SPRUCE EATS
2021-12-20 Preheat oven to 350 F. Grease a 2-quart baking dish. In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables. Transfer vegetables into prepared baking dish. Bake for 25 minutes.
From thespruceeats.com


ITALIAN ZUCCHINI STEW - A FAMILY FEAST®
2018-08-08 Instructions. In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender. Add zucchini, potatoes, tomatoes and water.
From afamilyfeast.com


EGGPLANT, ZUCCHINI AND FRESH TOMATO STEW - CARIBBEAN GREEN LIVING
2016-10-29 Add chopped tomatoes and basil and cook for 2 minutes. Add red peppers, zucchini, cumin, salt and pepper to taste and mix well. Cover and cook for 5 minutes. Uncover, add eggplant, mix well, add passion fruit vinegar, adjust seasoning. Cover and cook for 5 - 7 minutes until all veggies are fully cooked. Serve hot.
From caribbeangreenliving.com


LECHO {PEPPER AND TOMATO STEW} - WHOLLY TASTEFUL
2022-06-12 1. Heat up olive oil in a Dutch oven or a large pot with thick bottom. Add onions and kielbasa (if using) and cook for about 5 minutes on medium heat, stirring occasionally. 2. Add diced bell peppers and zucchini, stir, cover the Dutch oven partially and cook for about 10 minutes, stirring occasionally on medium low. 3. Add diced tomatoes, tomato paste, crushed …
From whollytasteful.com


10 BEST CARROT ZUCCHINI TOMATO RECIPES | YUMMLY
egg, ground beef, red bell pepper, garlic powder, tomatoes, ground black pepper and 14 more Asian Pasta with Sauteed Vegetables La Cocinera Con Prisa zucchini, rice vinegar, soy sauce, sesame oil, tomato, olive oil and 4 more
From yummly.com


STEWED TOMATOES RECIPE FROM CANNED TOMATOES - THERESCIPES.INFO
Italian Style Stewed Tomatoes -Good for Canning Recipe - Food.com hot www.food.com. 1⁄ 4 cup minced garlic 1⁄ 4 cup chopped fresh oregano 2 tablespoons olive oil 1 tablespoon sugar directions Blanch, peel, core and quarter tomatoes.Heat olive oil in a large dutch oven.
From therecipes.info


CANNED ZUCCHINI SALAD - NORTHERN HOMESTEAD
Instructions. Wash and slice tomatoes and peppers. Dice zucchini into ½-1 inch cubes. Cook tomatoes with sugar (or honey) and salt - cook for 10 minutes. Add all other ingredients - cook for 20-30 minutes or till done. Ladle into sterilized jars. Wipe rims, apply lids, and screw on bands. Process in water canner for 20 minutes.
From northernhomestead.com


ROASTED EGGPLANT ZUCCHINI TOMATO STEW | LAST INGREDIENT
2021-03-01 Stir in the garlic, cumin, paprika, oregano, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper, sautéing until fragrant, 30 seconds-1 minute. Pour in the tomatoes and water. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes until it thickens. Stir in the eggplant, zucchini and potatoes.
From lastingredient.com


TOMATO STEWED ZUCCHINI WITH WHITE BEANS (VEGAN, GLUTEN-FREE)
2019-08-22 Heat the olive oil in a sauté pan over low-medium heat. Turn the heat up to medium and add in the zucchini, salt and pepper and sauté for 2 minutes. Then add in the tomato sauce and white beans and simmer uncovered while stirring occasionally for 5 minutes. Stir in the kale and simmer uncovered while stirring occasionally for 5 minutes more.
From withfoodandlove.com


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