Monday, April 11, 2016

Zucchini & Tomato Skillet

Zucchini & Tomato Skillet
I know. I disappear for 2 weeks and then I come back to you with vegetables. Like...who am I even?

Don't worry, I'm still me. I made this for Michael :P

BUT I tried some and actually didn't mind it. And it was a super simple thing to throw together as a healthy side dish for the boy. You're gonna agree-trust me!
Zucchini & Tomato Skillet
Michael was a little wary at first...he said it looks like minestrone soup (of which he is not a fan). I informed him that it was literally just some garlic and chopped tomatoes and zucchini with some seasonings. He gave me a suspicious look and took a bite...

...and he was pleasantly surprised! "This is REALLY good, actually!" he said.

*huff* I can't believe he doubted me.
Zucchini & Tomato Skillet
SO don't you all start doubting me either! This is seriously the simplest (and most adaptable) weeknight skillet idea that works as a side or it could even be an entree if that's your thing (whether you're a vegetarian or if you wanted to mix in some cooked meat with the veggies). You can also of course mix up the vegetables according to your preference but the zucchini and tomatoes really worked out nicely. The zucchini ended up perfectly tender and the tomatoes started to cook down so that they almost became a sauce--which I didn't expect (I suppose I should have but I didn't). Anyway--flavorful, quick, easy, healthy. These are words that describe this one skillet dish that I hope your family likes as much as mine does! :)

Zucchini & Tomato Skillet

Author-Kayle, "The Cooking Actress"

Zucchini & Tomato Skillet
Makes 4-6 servings.
  • Approx. 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 standard-sized tomatoes (approx. 9-10 ounces), chopped into 1 inch chunks
  • 1 large zucchini, chopped into 1 inch chunks
  • Lemon juice, salt, pepper, paprika, chili powder, thyme, and/or other seasonings-to taste.
  • Heat oil and garlic in a large skillet over medium-high heat for about 1 minute.
  • Add tomatoes and zucchini, stir to coat in the garlic and oil, and reduce heat to medium-low. Season to taste.
  • Cook until the vegetables are tender and any liquid from the tomatoes is slightly thickened (approximately 10 minutes).
  • Serve hot! 
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
Zucchini & Tomato Skillet
Even I can acknowledge that vegetables can be pretty.
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