by Diana Rattray
This quick and easy skillet medley is an excellent way to use all of that fresh garden zucchini. The zucchini is sauteed with tomatoes, basil, garlic, and shallots, making a light and delightful combination that goes with anything.
The skillet medley is fantastic with garden-fresh vegetables!
If you grow zucchini and need more ideas, you can’t go wrong with this zucchini in sour cream sauce. The sauce is creamy with tangy notes of lemon and a dash of dill, and it flavors the just-tender zucchini beautifully. Or you might like our moist zucchini nut bread.
PrintZucchini and Tomato Skillet
Make this quick and easy zucchini and tomato skillet medley for an excellent way to use all of that fresh garden zucchini. Basil, garlic, and shallots make this light and delightful dish pair nicely with anything!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 6 servings 1x
- Category: Vegetables, Zucchini, Tomatoes
- Method: Skillet
Ingredients
- 3 to 4 small zucchini, thinly sliced
- 1 medium shallot, minced
- 2 tablespoons extra-virgin olive oil
- 2 to 3 cloves garlic, finely minced
- 2 to 3 tablespoons vegetable broth or chicken stock
- 1 bay leaf
- 1 to 2 tablespoons chopped fresh basil or 1 teaspoon dried leaf basil
- 3 to 4 tomatoes, cut into thin wedges
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a skillet over medium heat; add the minced shallot and cook until softened, stirring constantly. Add the zucchini slices, garlic, broth or stock, and bay leaf; cover and reduce the heat to low; simmer for 5 to 10 minutes, or until the zucchini is tender, stirring occasionally.
- When the zucchini is tender, add the basil and tomato wedges. Continue cooking, stirring, for about 2 minutes, or until hot and well combined.
- Add salt and pepper, to taste.
