Thursday, July 29, 2010

Italian Zucchini-Tomato Skillet

The zucchini has arrived!

This little combo is one of my go-to basic side dishes in the summer. It's quick and doesn't involve the oven (too hot!). And I've found the tomato-basil-parmesan combo to be pretty palatable for most kids.

Let some garlic get the party started
Add the zucchini for a minute
The green onions get all up in
their business
Finish with tomatoes, basil,
and parsley
Recipe below; printable version here.


  • 1 clove garlic, minced
  • 1 T cooking oil
  • 2 medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (2 2/3 c)
  • 6 green onions, bias-sliced into 1-inch lengths (3/4 c)
  • 1 c halved red and/or yellow baby pear tomatoes or cherry tomatoes (12)
  • 3 T snipped fresh parsley (optional)
  • 1 T snipped fresh basil or 1 t dried basil, crushed
  • 2 T grated Parmesan cheese

In a large skillet cook and stir garlic in hot oil 30 seconds. Stir in zucchini. Cook and stir 1 1/2 minutes. Add green onions; cook and sitr 1 1/2 minutes more or till vegetables are crisp-tender.

Stir in tomatoes, parsley (if desired), and basil. Cook and stir 1 minute more or till heated through. Transfer to a serving dish; sprinkle with Parmesan cheese. Serve immediately. Makes 4 servings.

From Better Homes and Gardens New Cook Book

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