Homestyle Zucchini And Tomatoes Recipes

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:

• 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.

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:

• In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
• Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
• Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
• NOTE: You can use 1/4 t garlic powder for clove of garlic.
• MICROWAVE DIRECTIONS:
• In 2-quart casserole, combine zucchini with tomatoes.
• Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
• Heat covered at HIGH (Full Power) 5 minutes, stirring once.
• Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once.
• Let stand covered 2 minutes.

Steps:

• Saute the onion in the butter over medium heat until the onion is tender.
• Add the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes.
• Serve immediately.

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:

• In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.

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:

• In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

Steps:

• Tomatoes should be whole peeled tomatoes, drained and chopped. (RESERVE LIQUID)
• In large skillet, heat oil and cook onion and garlic with zucchini over medium-high heat 3 minutes.
• Stir in tomatoes thoroughly blend with reserved liquid and basil.
• Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
• NOTE: You can use 1/4 teaspoon garlic powder for clove of garlic.