Zucchini 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!
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 large fresh 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.
Nutrition
Calories: 68kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 25mgPotassium: 172mgFiber: 1gSugar: 2gVitamin A: 130IUVitamin C: 11mgCalcium: 13mgIron: 0.3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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