"A nice side dish with practically no fat or calories that will go with any meal except a tomato-based one. If you like, you can add diced bell peppers to this dish too. Serve hot in a small dish." — Jerry the Kid
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plum tomatoes, halved and cut into 1/4 inch slices
salt and pepper to taste
I chose this recipe because it reminded me of a dish my mom used to make when I was a child. I liked how it called for salsa which added some dimension to the dish. I also added some pressed garlic. I did not add water because I used a regular tomato which tends to be watery. Once it was plated I added shredded parmesan and crumbled feta. The feta did the trick. It was okay tasting until that was added.
I LOVE zucchini, but don't like it "boiled" and white and mushy, so instead of just throwing it all in a pot with water, I instead fried the onions in olive oil, set them aside, heated more olive oil in a pot and threw in the zuc, letting it brown on the bottom, then stirring, brown, stirring, etc. (it doesn't get totally brown, but it's just lightly stirfried and has a bit of browning. I also threw in garlic at this point, and the basil and oregano. Meanwhile I was slicing the fresh tomatoes, and I threw the cooked onions and the raw tomatoes all into the pot, stirred it all together, turned the flame down real low, and just simmered it. I DID NOT add water ... there's plenty of water in the tomatoes and zucchini's to make this juicy. I didn't bring it to a boil or anything, the tomatoes are nicer if they're just heated in the simmering pot. It still comes out a little mushy (that's the style of dish) but a little more visually attractive and less "goopy." :)
I first sauteed one small onion and a few cloves of garlic in some EVOO then I added regular tomatoes (from my garden) and continued to lightly simmer a few minutes then I added the zucchini and spices. I left out the water as my tomatoes are really juicy and they provided plenty of liquid. This is really good. THX.
We LOVED this. Super easy to make and tasty! I added some finely diced garlic and red bell peppers. I cooked the zucchini/bell peppers first and added the tomatoes in for the last 1-2 minutes of cooking. Tasty and healthy - will definately be saving this recipe to use in the future!
I thought the kids would turn up their noses but they wolfed it down. Very surprised but pleased.
This was very easy to make. I am always looking for creative ways to use the abundance of zucchini from our garden. I added freshly grated parmesan.
A good start. It was a little bland. I had the same thing when I stayed in France, but this is not the same at all. I'll attempt it again, only I'll add garlic and cook the veggies a bit longer so the spices have a chance to soak in.
Thank you for this recipe! I enjoy finding recipes that are guilt-free and still good tasting. I added yellow squash and crushed garlic in addition to the original and recommended ingredients. Very satisfying and aromatic.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Zucchini Melange
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 5
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