Zucchini Skillet

Cara Metzger


The summertime means an abundance of zucchini. This is a favorite recipe that the kids will love. The flavor combination reminds them of pizza!

Blue Ribbon Recipe

Wow, this is an amazing zucchini dish. Thanks to the seasoning, it has an Italian flare without having to eat pasta. It's a great low carb, healthy dinner or side dish. The flavors from the onions, garlic, and tomatoes all meld together wonderfully. When the farmer's markets are overflowing with zucchini, add this to your menu. It's so good, you're going to want to double the recipe. The Test Kitchen


★★★★★ 4 votes

10 Min
15 Min
Stove Top


  • 1 Tbsp
  • 2
  • 1/4 c
    finely diced onion
  • 2 tsp
    minced garlic
  • 1
    tomato, diced
  • 1/2 tsp
    dried oregano
  • 1/2 c
    mozzarella cheese
  • ·
    salt and pepper, according to taste

How to Make Zucchini Skillet


  1. Heat oil in a non-stick skillet over medium-high heat.
  2. Slice zucchini and add to skillet. This recipe is for small to average size zucchini so adjust the recipe as needed. Stir and cook for about 5 minutes.
  3. Add onion, garlic, oregano (I use an Italian mix from Penzey's spices which is delish!), salt and pepper.
  4. Cook for a few more minutes until lightly browned.
  5. Add tomato (you can use canned diced tomatoes or even salsa if you don't have a tomato on hand). Bring just to a boil and reduce heat to low.
  6. Simmer 3-5 minutes until zucchini is crisp tender.
  7. Sprinkle top with cheese.
  8. Cover with a lid until the cheese melts. Serve hot.

Printable Recipe Card

About Zucchini Skillet

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Summer Recipes
Other Tags: Quick & Easy Healthy
Hashtags: #skillet #zucchini

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