Sauteed Zucchini recipe

All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
½ cup water, divided
1 cube chicken bouillon
1 large zucchini, thinly sliced
ground black pepper to taste

Nutrition Info

45.7 calories
carbohydrate: 6.2 g
cholesterol: 5.2 mg
fat: 2.2 g
fiber: 1.6 g
protein: 1.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 214.8 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large skillet over medium heat, cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic, cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture, cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.

  2. Pour another 1/4 cup water into the skillet, and add the bouillon cube, stir until the bouillon is dissolved. Add the zucchini, continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.

Recipe Yield

6 servings

Recipe Note

This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.

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