Easy Zucchini Tomato Side Dish Recipes

Steps:

• In a large skillet, saute the zucchini, onion and salt in oil until vegetables are crisp-tender. Gently stir in the V8 juice, tomato, basil and pepper. Cook over medium heat for 2 minutes or until heated through. Sprinkle with cheese and bacon.

Steps:

• Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
• Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

Steps:

• Set oven to 375°F.
• Butter a 3-quart casserole dish.
• Place the sliced zucchini evenly in the bottom of the buttered baking dish.
• Sprinkle about 1/4 cup Parmesan cheese over the zucchini.
• In a frypan, sauté onions and garlic in oil and butter until just lightly browned and tender.
• Add in tomatoes, tomato paste, salt, pepper, oregano and vinegar; heat until boiling, reduce heat and simmer for about 25 minutes.
• Pour the tomato mixture over the zucchini.
• Sprinkle with more grated parmesan cheese.
• Bake for about 30 minutes.
• *NOTE* 2 cups grated mozzarella cheese may be sprinkled on top the last 10 minutes of baking.

Steps:

• Slice up zucchini cross wise in thin slices about 1/8" thick.(Does not have to be precise). Set aside.
• In skillet on medium low heat, add 1 tablespoon butter and saute onion, stirring frequently until tender about 3-5 minutes.
• Add zucchini stirring frequently to lightly saute for 2 minutes.
• Add 1 tablespoon butter and then sprinkle dill weed. Stir the dill evenly throughout.
• Remove from heat and serve. Enjoy!

Steps:

• In a large skillet over medium heat, warm oil.
• Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn.
• Add zucchini and toss to mix.
• Add the tomato and oregano. Toss well to mix.
• Reduce heat to medium-low.
• Cover and cook 5 minutes or until the zucchini softens.
• Add the salt & pepper and stir gently to mix.
• Sprinkle with parmesan just before serving.

Steps:

• In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes.
• Add parmesan basil, and pepper.
• Stir to coat well.
• Serve hot.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.