Zucchini Skillet
"Tasty, quick and easy side dish. Great for summer, if you're garden is overflowing with zucchini. Yellow Italian squashes can be substituted for some or all of the zucchini."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (129.4 g)
- Calories 96.2
- Total Fat - 6.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 15.3 mg
- Sodium - 388.4 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.6 g
- Sugars - 2.8 g
- Protein - 2 g
- Calcium - 26.5 mg
- Iron - 0.7 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In hot butter in skillet, sauté onion until tender.
Step 2
Add zucchini and seasonings; mix well.
Step 3
Add water and bring to a boil.
Step 4
Reduce heat to medium low, cover and simmer, stirring occasionally, 10-15 minutes (add more water if necessary).
Step 5
Add tomatoes and cook without cover 5 minutes more.
Step 6
Stir in croutons (if desired).
Step 7
Shake parmesan on servings, or serve parmesan separately with dish and let diners shake it on.
Tips
No special items needed.
1 Reviews
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