Zucchini with Tomatoes. Zucchini and tomatoes make a winning team in this great-tasting side dish. Stewed zucchini goes well with any meat, fish, or seafood that you happen to be grilling during the summer. The seasonal side of Zucchini & Tomatoes they have at the Bone Fish Grill is one of my favorites!
Insert zucchini, twist clockwise, and a spiral of noodles comes out the side. While it requires a little Tossed with cherry tomatoes, fresh basil and sweet, raw kernels of corn, they make for a nice twist. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. You can cook Zucchini with Tomatoes using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients of Zucchini with Tomatoes
- It’s 8 cup of coarsely chopped zucchini.
- You need 14 1/2 oz of diced tomatoes.
- Prepare 2 tbsp of tomato paste.
- You need 1/2 tsp of salt.
- Prepare 3 tbsp of butter.
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. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it Begin with a couple of zucchini.
Zucchini with Tomatoes instructions
- Heat butter in a pot. Add zucchini amd salt. Simmer 5 minutes..
- Add the tomatoes and tomato paste, simmer 20 minutes. Then cover for 10 minutes serve hope you enjoy!.
And I know it's not zucchini season, but if I wait until my garden is overrun. Trim ends off the zucchini and remove the stem end from the tomatoes. Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty. Simple, easy and light summer dish. For more recipes check out www.georgiancook.com.