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Nutrition Facts
Serving Size 1 (321g) Recipe makes 6 servings
Calories 94
Calories from Fat 41		(43%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 371mg		15%
Potassium 741mg		21%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 3.2g	12%
	Sugars 5.7g
Protein 4.5g		8%
detailed view... how is this calculated?

Zucchini

Recipe #130567 | 35 min | 35 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Tom Collins
Jul 19, 2005

Everyone has a zucchini recipe...I like zucchini...Been making this for years...Makes a great side dish...

SERVES 6 (change servings and units)

Ingredients

2 tablespoons butter (margarine, or oil)
1 onion (cut into wedges)
4 garlic cloves (minced)
1 (4 ounce) can mushrooms (or more)
1 cup chicken broth
6 zucchini (small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less)
2 tomatoes (or more, diced into 1/2 inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
Melt the butter in a pan large enough to hold the squash --
2
Add the onions and saute until translucent --
3
Add the garlic, mushrooms, broth and squash --
4
Add the salt and pepper
5
Cook on high until broth boils --
6
Place a cover on the pan --
7
Reduce heat to a simmer --
8
Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
9
(If it's over-cooked, still tastes great).
10
Remove from the heat and add the tomatoes --
11
Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
12
That's it -- .

Questions about this recipe?

Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Squash
Main Ingredient > Vegetables > Tomatoes
Cuisine > North American
Preparation > Time to Make > < 60 mins
Preparation > Simple > Beginner Cook

Featured Reviews for This Recipe

From: Chef #1418931

On Oct 19, 2009

I love this recipe. My husband doesn't like onion so I make it without and we both love it. It was just the ticket this summer when I had a lot of garden tomatoes and zucchini. I serve over potatoes or rice because there is a lot of broth left over when the zucchini is done.

0 people found this review helpful

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From: Blossom in Seattle

On Aug 27, 2009

Good recipe, but needed more spices for flavor. i also ended up with lots of liquid in the bottom from the broth and zucchini, but i drained some of it out and will use it as a soup base.

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From: Bergy

On Jul 25, 2006

This is zucchini season and the kind neighbor routine has begun - Drop the zucchini and run!Zucchini is perhaps my least favorite vegetable but I love this recipe- I cooked the zucchini for just a couple of minutes - until it was heated through but still very crisp. Sprinkled the tomatoes over and served right away. The onions, garlic and mushrooms added flavor to this otherwise bland vegetable. Unamimous that I will make this again when the neighbor strikes with another one Thanks Tom you made me love a zucchini!

4 people found this review helpful

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From: breezermom

On Oct 26, 2008

This was good. It is beautiful, but I think it would be better with a few more spices. I used fresh mushrooms, because I really don't like canned ones. I love that it is so healthy and looks so good on the plate. I am just going to try it adding a little cayenne pepper, some cilantro and a red bell pepper next time. Made this for Healthy Choice ABC. Thanks for posting!

2 people found this review helpful

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