Real Recipes From Real Home Cooks ®

zucchini with stewed tomatoes

★★★★★ 2
a recipe by
Rebecca Satrom
San Diego, CA

Grandma's delicious zucchini

★★★★★ 2
serves 4
prep time 15 Min
cook time 30 Min

Ingredients For zucchini with stewed tomatoes

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

How To Make zucchini with stewed tomatoes

  • 1
    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)
  • 2
    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.
  • 3
    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.