Recipe by FrackFamily5
"This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers."
Watch video tips and tricks
sweet onion, chopped
zucchini, thinly sliced
ground black pepper to taste
Our family suggests substitutions to the ingredient list to eliminate trans fat. We used olive oil in place of butter. We regularly saute onion, green and red peppers and add a tomato sauce that contains very few other ingredients than tomato, or 100% tomato. This recipe helped us to adapt our recipe to add the zucchini at the very end of the cooking process. It's a great recipie, and to make it a little more heart healthy and a lot faster to prepare, try olive oil, pre-diced garlic, and a heart-healthy canned spaghetti sauce. Add mushrooms and peppers for added taste. If you are adventuresome and not concerned with a little trans fat and want to add a little saturated fat for taste, try adding from between 2 or 3 tablespoons to 1/2 lb. Italian Saugsage for seasoning.
I tried this reciped because my mom gave me zucchini from her garden along with some green peppers. I sauted red onion, then added garlic and diced green peppers with canned tomatos. I didn't have any chicken broth or buillion so I just added some poultry seasoning, sage, thyme, and sage. I also added some hot pepper flakes and pepper near the end. Served over whole-grain pasta. About 5 or 6 weight watchers points.
This recipie makes a delicious very flavorful side that my family gobbled up!
I am not normally a fan of zucchini, but I found that I actually like it when prepared this way! It was a little watery, but I did use a can of drained, diced tomatoes because I didn't have any fresh ones. I think I might skip the water or decrease it if I used canned tomatoes in the future. This will be my go-to recipe for zucchini from now on! Thanks for a tasty recipe!
Amazing!! Perfect use for the fresh veggies I have abundant in my garden right now. I use a mix of zucchini and yellow squash. Have made this several times this summer and will make it many more.
Loved it on pasta. Used whole canned tomatoes (drained out the tomato juice) instead of fresh and it was delicious. Topped with lots of parmesean cheese too! Two out of three kids loved it too! Be sure not to overcook the zucchini. It should still have body and a little crunch.
Very tasty. I used boxed chicken stock (no MSG) instead of bullion cubes and canned petite diced tomatoes. I added some feta cheese as a tasty garnish. Yum!
DELICIOUS!!! We double the recipe and used 1 zucchini and 1 yellow squash. I wouldn't alter this recipe in any other way. The flavors of the garlic (always use fresh) tomatoes, etc... were perfect. Thanks!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 20
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a creamy, delicious zucchini side dish.
Discover the secret that makes these crabless cakes taste like the real deal.
Zucchini turns into tasty “noodles” sautéed with garlic and topped with cheese.