Vegan/Plant based RecipesVegetables

Zucchini with Tomatoes

Summer is hardly summer without an abundance of zucchini! I never get tired of zucchini fixed like this. I hope you enjoy it! You can replace the zucchini with any variety of summer squash you desire.

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Zucchini with Tomatoes

Easy, simple, tasty way to use zucchini when it's coming out of your ears!
Course Side Dish, Vegetables
Cuisine American, GF, Vegan
Keyword tomatoes, zuchinni
Prep Time 8 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 30kcal
Author Lucia Tiffany MPH


  • 2 med zucchini sliced
  • 2 med tomatoes chopped
  • 1 med onion thinly sliced into rings
  • ½ tsp salt or to taste


  • Slice all your vegetables, keeping them separate.
  • Heat a large, non-stick frying pan over med-high heat.
  • Add the onion slices, stirring frequently until they start to carmelize. Add a bit of water or other liquid to deglaze the pan and and repeat as needed till then start to soften.
  • Add the tomatoes on top of the onions.
  • Add the zucchini on top of the tomatoes.
  • Cover and turn the heat down so that the veggies just simmer in the liquid they release. Add small amounts of water if needed to keep them from sticking.
  • Simmer until the zucchini are tender.
  • Serve warm or cold.


Serving: 1-4th | Calories: 30kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 326IU | Vitamin C: 22mg | Calcium: 24mg | Iron: 1mg
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