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skillet tomatoes and zucchini with garlic and basil

Zucchini and Tomato Skillet

Diana
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!
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Servings 6 servings
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Course Tomatoes, Vegetables, Zucchini
Prep Time 10 minutes
Cook Time 14 minutes

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.
Keyword zucchini and tomatoes
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