"Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired." — Denyse
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red onion, diced
salt and pepper to taste
zucchini, halved and sliced
fresh mushrooms, sliced
when cooking zucchini in a skillet, i always chop it up, then douse it with salt and let sit in a colander for 20-30 minutes before cooking...it gets rid of a lot of the water, staying somewhat firm while cooking. i replaced the italian seasoning with cumin- so good! *sigh* i love summer garden vegetable dishes! =)
Everything in this recipe pointed to a potentially delicious dinner last night, but it was just average. Everyone liberally salted at the table, and no one thought this was a keeper.
This recipe was really easy. My picky picky husband loved it. I sauteed the garlic in with the onion instead of waiting. I also added a spaghetti squash. I used DelMonte Diced tomatoes with garlic, onion and olive oil instead of fresh tomato. It worked well although I drained off the liquid before serving. I added scallions when I added the tomatoes. I didn't have "italian seasoning" but sprinkled with some parsley, oregano and basil. Very easy and will add to the regular veggie rotation.
Loved it! Used valdalia onions and canned italian tomatoes & no mushrooms. Made this for inlaws last night for dinner with the best beef filets I have had in over 15 years. Mother in law said this veggie dish was even better than the beef!
Have made this several times since first review. I think it's best with a can or two of Italian style stewed tomatoes. Have made this with fresh, ripe tomatoes, but I couldn't duplicate the spices in the stewed tomatoes. Plus, it's much easier!
Just made again. I also use a sprinkling of Mrs. Dash. I forgot to use some when I ate it last & it thought it was missing something. Remembered to use Mrs. Dash last night & it was MUCH better. Adds just a little kick.
We LOVED this recipe. The only thing I will do differently next time, is to slice the onions instead of dicing them. The diced pieces were too small to fit onto the fork, but tasted yummy just the same.
This is so good! I ate it over rice.
Delicious and versatile! Be sure to try it with some Parmesan Cheese sprinkled on top! Yummy and healthy too!
This is a great side dish. I usually add some yellow summer squash for some color. I bake it in the oven at 425 for about 45 minutes in glass baking dish sprayed with PAM vs. using olive oil. I sprinkle it with some low fat parmesan cheese, a little lite butter, salt & pepper before serving.
* 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: 28
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