Zucchini And Tomato Medley Recipes

SKILLET ZUCCHINI AND TOMATOES

Skillet Zucchini and Tomatoes image

Zucchini, tomatoes, and onions team up in this easy vegetable side dish. This is an easy and tasty way to cook these garden fresh vegetables.

Provided by Diana Rattray

Categories Side Dish Dinner

Time 22m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil (or vegetable oil)
1/2 cup sliced green onion (or chopped sweet onion)
1 clove garlic (minced)
2 pounds zucchini (unpeeled, sliced 1/2-inch thick)
2 tablespoons tomato juice (or vegetable broth , chicken broth , or water)
1 teaspoon sugar
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
3 tomatoes (peeled and each cut into 8 wedges)

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.

Nutrition Facts : Calories 41 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 282 mg, Sugar 5 g, Fat 1 g, ServingSize 1 skillet (8 servings), UnsaturatedFat 0 g

MOM'S VEGETABLE MEDLEY

Mom's Vegetable Medley image

A colorful mix of zucchini, onion, celery, green pepper and tomato is at its tasty best in this simple side dish. Mom came up with this recipe as a way to use up her garden vegetables. It has the taste of summer.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 celery ribs, chopped
1 medium green pepper, chopped
2 tablespoons chopped onion
2 tablespoons butter
3 small zucchini, quartered lengthwise and sliced
1 medium tomato, chopped
1 tablespoon onion soup mix

Steps:

In a large skillet, saute the celery, green pepper and onion in butter for 6-8 minutes. Add zucchini; cook and stir over medium heat until tender. Add tomato and soup mix; cook and stir until tomato is tender.

Nutrition Facts : Calories 42 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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 MOZZARELLA MEDLEY

Zucchini Mozzarella Medley image

Jennifer Yoder writes from Amberg, Wisconsin, "I love fresh vegetables, especially zucchini, and my mother-in-law's recipe for Zucchini Mozzarella Medley is one of my favorite ways to fix it."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 cups sliced zucchini
1 cup sliced onion
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
3 tablespoons butter
1 garlic clove, minced
1 medium tomato, cut into 12 wedges
1 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 180 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

ZUCCHINI VEGGIE MEDLEY

Zucchini Veggie Medley image

This is a recipe I kinda just put together (the best kind!). I had way to many fresh veggies in my garden and needed to get creative. This is so simple to do, but it looks so fresh and extravagent. Please add/subtract to taste. Adding grated Parmasian Cheese is nice too! It's really hard to mess up this recipe!

Provided by Rachel Rzucidlo

Categories Vegetable

Time 25m

Yield 2-3 cups, 3 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil or 2 tablespoons olive oil
1 large zucchini
1 large tomatoes
1/2 cup fresh green beans
2 chopped fresh garlic cloves
1 dash salt
green peppers or red pepper
yellow squash

Steps:

Put oil in large pan.
Warm pan while dicing veggies.
Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic.
Keep the pan on a medium temp, you want the juices to blend slowly.
Throw the garlic and zucchini in warmed pan first, then add the rest.
Throw dash of salt on the veggies to bring out the juices.
The tomatoes will cook down almost completely, but the color they add is essential!
Cook over medium heat until either Al Dente or soft, whatever you prefer!
ENJOY!

Nutrition Facts : Calories 117, Fat 9.4, SaturatedFat 1.2, Sodium 66.9, Carbohydrate 8, Fiber 2.6, Sugar 3.7, Protein 2.3

STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES

Steamed Squash Medley with Sun-Dried Tomatoes image

I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!

Provided by Kate Holmgreen

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

6 dehydrated sun-dried tomatoes
2 cups boiling water
6 small zucchini, sliced
6 small yellow squash, sliced
1 sweet onion, chopped
2 tablespoons butter
1 teaspoon white sugar
¼ teaspoon freshly ground black pepper
salt to taste

Steps:

Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 14.9 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 85.4 mg, Sugar 4.3 g

ROASTED EGGPLANT MEDLEY

Roasted Eggplant Medley image

Categories Herb Side Broil Low Fat Vegetarian Low Cal Eggplant Zucchini Summer Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 medium-large eggplant, cut into 3/4-inch cubes
2 medium zucchini, cut into 3/4-inch cubes
4 plum tomatoes, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 large green onion, chopped
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1 large garlic clove, pressed

Steps:

Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.

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