Zucchini With Stewed Tomatoes Recipe

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Zucchini with Stewed Tomatoes

Rebecca Satrom


Grandma's delicious zucchini

pinch tips: How to Shuck, Cook, and Cut Corn





15 Min


30 Min


2 Tbsp
grapeseed oil (if you use evoo do not get too hot...it is not a high heat oil and may be toxic at high temp... examiner.com/...gh-heat-can-be-toxic )
5 clove
1/4 c
yellow onions
1 large
zucchini (dark green in color) or 2 small zucchini
1 small
mexican zucchini (light green in color w/stripes)
1/2 c
cremini mushrooms (sliced)
1 can(s)
plain stewed tomatoes
1/2 tsp
salt and pepper zucchini while cooking
2 oz
mozzarella cheese or jack cheese

Directions Step-By-Step

cut zucchini into 1/4" round slices
cut mushrooms into 1/4" slices
cut onion into small pieces
smash and peel garlic cloves (leave whole smashed pieces)
In large (10") skillet, heat grapeseed oil and add garlic and onions; cook slightly.
Add zucchini and mushrooms; cover and cook for 10 min.
Add salt and pepper to taste (roughly 1/4 tsp each)
Add 12 oz can of stewed tomatoes cover and simmer for 20 minutes.
After zucchini is cooked; add grated mozzerella cheese and cover to melt. (Don't melt too long or cheese will dissolve)

Serve as a side or over rice.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy