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Nutrition Facts
Serving Size 1 (175g) Recipe makes 4 servings
Calories 119
Calories from Fat 93		(78%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14mg		0%
Potassium 402mg		11%
Total Carbohydrate 6.6g		2%
	Dietary Fiber 1.9g	7%
	Sugars 3.5g
Protein 1.8g		3%
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Zucchini With Onion and Tomato

Recipe #99058 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Chopin Liszt
Sep 2, 2004

This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for "how to get rid of it". This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons olive oil
4 small zucchini
1/2 medium onion
1 medium tomato
fresh basil or dried basil, to taste
1/4 teaspoon crushed red pepper flakes, to taste
salt
parmesan cheese

Directions

1
Cut the zucchini in bite size pieces.
2
Chop the onion.
3
Dice the tomato.
4
Heat the olive oil in a heavy skillet.
5
Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
6
Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
7
Serve with grated parmesan cheese.

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Featured Reviews for This Recipe

From: Bergy

On Nov 10, 2009

We really enjoyed your recipe. I am not a zucchini fan but loved this recipe and will make it again.

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From: ChefRed

On Aug 19, 2006

I could eat this every day! Delicious. I was about to post when I found yours. Mom makes this and throws in a long hot pepper in big chunks. I don't use cheese. This is great also when mixed in with tubetinni pasta, to make a soup. We love it.

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From: Tebo

On Aug 19, 2005

Those prolific zucchinis!! Great way to use them. I made these a day before I served them. Just nuked them for a while and they were as good as new and I had lots of time to drink and socialize with my guests. I used sage instead of basil as I have a ton of sage in the yard!! Thank Jimster.

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