Skillet Zucchini and Tomatoes
I am always on the lookout for new ways to serve vegetables. We had quite a bit of zucchini recently and I was considering the best way to serve it to go alongside some meatloaf and a potato bake. I knew I wanted to cook this stove top since my oven was fully occupied so did a couple quick searches and like the way this one looked. We really enjoyed this dish!
I am a big fan of the combination of zucchini with tomatoes, and the simple seasoning allows the flavor of the vegetables to really shine through. Since it is so mildly seasoned, you could absolutely serve this alongside a wide variety of proteins. It kind of reminded of us an easy stove top "cheater" ratatouille!
Skillet Zucchini and Tomatoes adapted from Add A Pinch
2 TBS butter
2 TBS olive oil
5 medium zucchini, cut into thin rounds
1 large onion, diced
2 medium tomatoes, diced
1 teaspoon dried thyme
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
- Heat the butter and oil in a large nonstick skillet over medium to medium-high heat. Saute the onion for about 5-8 minutes, until it begins to soften and starts to brown.
- Add in the zucchini, stirring regularly. Season with salt, pepper, and thyme while it cooks. Saute until it reaches your desired level of "doneness". (I like ours fairly soft, so I sauteed the zucchini for about 10-12 minutes or so).
- Add in the diced tomatoes, taste test and adjust the seasonings as desired.
- Serve immediately.
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