Summer Veggie Skillet: Zucchini, Tomatoes & Garlic

A tasty, juicy and healthy vegetable dish! A simple recipe is especially relevant in summer during vegetable season. Stewed zucchini with tomatoes and garlic in a frying pan will be an excellent side dish for meat or fish dishes, or can be a separate vegan and lenten dish. You can also freeze it for the winter.
cook time: 30 min
Elijah Stroud
Summer Veggie Skillet: Zucchini, Tomatoes & Garlic

Nutrition Facts (per serving)

51
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Onion (you can use purple) 1 pc
Garlic 3 clove
Tomatoes 3 pc
Salt to taste
Zucchini 1 pc
Vegetable oil 20 g
Dry spices to taste
Greenery (any) 20 g

Recipe instructions

Step 1

Step 1
How to stew zucchini with tomatoes and garlic in a frying pan? Prepare everything you need for this. The proportions of vegetables can be changed to suit your taste. If you want more juiciness, add more tomatoes. You can use any greens. I have basil and parsley. Onions can be either purple or regular onions.

Step 2

Step 2
Wash the tomatoes and zucchini. My zucchini is young with soft skin. Chop the zucchini and tomatoes. Peel the onion, rinse and finely chop.

Step 3

Step 3
Heat the frying pan until hot and pour in a little vegetable oil. Add the chopped onion and fry it for a minute.

Step 4

Step 4
Then add the prepared zucchini and tomatoes to the pan along with the onions. Simmer everything together for about 10 minutes. The simmering time can be slightly changed to your taste, depending on how soft the zucchini you want to get. I like them to be quite soft but not fall apart yet. Young zucchini cooks very quickly.

Step 5

Step 5
During the stewing process, a sufficient amount of juice will appear from the vegetables. At the end of the stew, add chopped fresh herbs and garlic, passed through a press. Stir and remove the pan from the heat.

Step 6

Step 6
Stewed zucchini with tomatoes is ready! Serve them hot! This is delicious!

Step 7

Step 7
Bon appetit!

Additional rubrics

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