A simple skillet side or plant-based main dish that’s on the table in minutes, this easy Italian-style stir fry is beautiful, satisfying and delicious.
The story behind this recipe is kind of round-about. My daughter was missing Rice-a-Roni (what she calls “cheesy rice”) and there was none at the store (that I could find) and I certainly wasn’t going to go running around to multiple stores to find it. I told her I’d try making it for her. So I found a recipe online and I proceeded to break spaghetti into pieces (because we had no orzo), then made up a recipe I found on Life Currents. Personally, I thought it was delicious, but my daughter was disappointed. She didn’t like the way the cheese made the rice mixture all clump together. I couldn’t bear to throw it away so I stashed it in the fridge and thought perhaps I’ll eat it (although I never eat white rice or pasta … which of course is what I used to make it for her).
So in order for ME to eat the cheesy rice, I decided I needed to top it with lots of veggies. A good veggie stir fry. Not a Chinese stir fry, though … that wouldn’t go with the cheesy rice! I had in mind more of an Italian-style stir fry. I had a couple zucchini I had picked up on my last grocery outing (the same outing that failed to find the desired Rice a Roni) and some yummy cherry tomatoes. And I ALWAYS have onion and garlic on hand.
So I sauteed these veggies just for me. And it was SO good on top of the cheesy rice! Just perfect, in fact. I really didn’t intend to blog this recipe, but just in case, I took some pictures. And the pictures were pretty and so then I decided why NOT share this recipe? It’s easy, it’s lovely, it’s delicious. You could easily add some chicken (or other protein) to it if you wanted more protein or even fold it into scrambled eggs. Sometimes simple really is best.
Print
Skillet Zucchini & Tomatoes
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 2 servings 1x
- Category: Side dish
- Method: Saute
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple vegetarian skillet zucchini dish that takes advantage of fresh summer produce. Serve this versatile Italian-style stir fry as a side or as a meatless main dish over a bed of cheesy rice, quinoa or pasta.
Ingredients
- 1 Tablespoon olive oil, butter or bacon butter (fat rendered from baked bacon)
- 1/2 of a medium onion, peeled & chopped
- 2 – 3 cloves garlic, peeled & chopped
- 1 medium zucchini (8 – 10 inches long), sliced and quartered
- Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning) and freshly ground black pepper
- About 15 – 20 sweet cherry tomatoes, halved
- Optional, for the top: shredded Parmesan, Romano or Asiago cheese & fresh basil leaves
Instructions
- In a medium frying pan, melt the butter or heat the olive oil and swirl around the pan. Add the onion and garlic and saute until the onion is soft & translucent.
- Stir in the zucchini and sprinkle with seasonings & pepper. Saute for a few minutes until the zucchini is tender.
- Add the cherry tomatoes and cook a few minutes longer, until the tomatoes are soft. Taste and adjust seasonings to taste. If desired, top with cheese and fresh basil leaves. Enjoy!
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 100
Keywords: Zucchini, Tomato, Easy, Vegetable, Side dish
1 comment
[…] Skillet Zucchini & Tomatoes […]