Zucchini with Tomatoes and Onions
Zucchini sauteed in extra virgin olive oil with diced tomatoes, sweet onions, and garlic
Servings: 4 people
Calories: 200kcal
Cost: $
Ingredients
- 3 medium zucchinis sliced
- 1 can 15 oz. diced tomatoes
- 1 sweet onion sliced
- 2 cloves of garlic sliced
- 1/4 cup extra virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
Preparing the Zucchini
- In a large skillet on high heat add in the oil and garlic and sauté until the garlic is golden (about 2 minutes).
- Lower to a medium heat and add in the sliced onion and sauté for 2 minutes.
- Next, add in the zucchini, salt, and pepper, and sauté for 5 minutes, mixing occasionally.
- Continuing on medium heat, add in the diced tomatoes and sauté until the zucchini is tender (about 5-8 minutes), mixing occasionally.
To Serve:
- Serve as a side dish with chicken, pork, or steak. For a vegetarian option, serve this zucchini over pasta.
Notes
Invent Your Recipe:
This recipe is an iteration of the green beans and diced tomato recipe that I feature in another post. I really enjoy sauteing vegetables in extra virgin olive oil with garlic, onions, and diced tomatoes. I do this with green beans, zucchini, peppers, sweet potatoes, cauliflower, and broccoli.
Of course, when fresh tomatoes are in season, or the ones from my garden are nice and ripe I use them instead of diced tomatoes.
Nutrition
Calories: 200kcal