Zucchini with Stewed Tomatoes

Zucchini With Stewed Tomatoes

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Rebecca Satrom


Grandma's delicious zucchini


★★★★★ 2 votes

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

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.

Printable Recipe Card

About Zucchini with Stewed Tomatoes

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

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