Zucchini with Tomatoes. Zucchini and tomatoes make a winning team in this great-tasting side dish. Stewed zucchini goes well with any meat, fish, or seafood that you happen to be grilling during the summer. The seasonal side of Zucchini & Tomatoes they have at the Bone Fish Grill is one of my favorites!
Drizzle with the olive oil, season with salt and pepper, and mix well.
Simply Roasted Zucchini & Tomatoes (Gluten Free, Vegan & Paleo).
Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin.
You can cook Zucchini with Tomatoes using 5 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Zucchini with Tomatoes
- Prepare 8 cup of coarsely chopped zucchini.
- It's 14 1/2 oz of diced tomatoes.
- Prepare 2 tbsp of tomato paste.
- Prepare 1/2 tsp of salt.
- It's 3 tbsp of butter.
It's as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to. Insert zucchini, twist clockwise, and a spiral of noodles comes out the side. While it requires a little Tossed with cherry tomatoes, fresh basil and sweet, raw kernels of corn, they make for a nice twist. Trim ends off the zucchini and remove the stem end from the tomatoes.
Zucchini with Tomatoes instructions
- Heat butter in a pot. Add zucchini amd salt. Simmer 5 minutes..
- Add the tomatoes and tomato paste, simmer 20 minutes. Then cover for 10 minutes serve hope you enjoy!.
Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty. Simple, easy and light summer dish.