Eat Without

Zesty Skillet Zucchini

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Tomato juice brings all of the flavors of the onion, mushrooms, tomatoes, and zucchini together in this summer dish.

Makes
6 servings

Ingredients

  • 1/2 cup tomato juice, low-sodium
  • 1/4 teaspoon black pepper
  • 1 medium onion
  • 1 medium fresh tomato
  • 1 cup mushroom (canned)
  • 2 zucchini (medium)
  • 1 teaspoon basil

Directions

  1. Wash hands with soap and water.
  2. Peel the onion. Chop it into small pieces.
  3. Chop the tomato.
  4. Drain the water from the can of mushrooms.
  5. Cut each zucchini into slices.
  6. Put the tomato juice and pepper in a skillet or pan. Cook on high heat for 3 minutes.
  7. Add the onion, tomato, and mushrooms.
  8. Reduce the heat to medium-high. Cover and cook for 5 minutes.
  9. Add the zucchini. Cover and cook for another 5 to 7 minutes.

Notes

Serve this dish over rice or noodles, or eat it “as is.” Learn more about: Tomatoes Onions Mushrooms Zucchini Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.