Eat Without

Zucchini And Tomatoes

Source: University of Wyoming Cooperative Extension

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

Spend less time cooking and more time enjoying your summer with this fast and delicious summer veggie side dish. Pairs well with grilled meat, fish, or tofu.

Makes
4 servings

Ingredients

  • 2 tablespoons butter (or cooking oil of your choice)
  • 1/4 cup onion (chopped)
  • 1 garlic clove (minced)
  • 1 pound zucchini (sliced)
  • 2 tomatoes (peeled and diced, or a 16 ounce can of diced tomatoes, drained)
  • 1/4 teaspoon salt
  • black pepper (to taste)
  • 1 teaspoon sugar

Directions

  1. Wash hands with soap and water.
  2. Melt butter or oil in a saucepan over medium heat.
  3. Add onion and garlic.
  4. Cook until tender, about 5 to 7 minutes.
  5. Add zucchini, tomatoes, and seasonings.
  6. Cover pan, reduce heat, and cook until vegetables are tender.

Notes

Learn more about: Onions Garlic Zucchini Tomatoes

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.