Sauteed Zucchini

Rating: 4.65 stars
60 Ratings
  • 5 star values: 42
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

By FrackFamily5 CA—>CT

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
46 calories; protein 1.5g 3% DV; carbohydrates 6.2g 2% DV; fat 2.2g 3% DV; cholesterol 5.2mg 2% DV; sodium 214.8mg 9% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

revlawchill
Rating: 4 stars
07/24/2009
Our family suggests substitutions to the ingredient list to eliminate trans fat. We used olive oil in place of butter. We regularly saute onion green and red peppers and add a tomato sauce that contains very few other ingredients than tomato or 100% tomato. This recipe helped us to adapt our recipe to add the zucchini at the very end of the cooking process. It's a great recipie and to make it a little more heart healthy and a lot faster to prepare try olive oil pre-diced garlic and a heart-healthy canned spaghetti sauce. Add mushrooms and peppers for added taste. If you are adventuresome and not concerned with a little trans fat and want to add a little saturated fat for taste try adding from between 2 or 3 tablespoons to 1/2 lb. Italian Saugsage for seasoning. Read More
Helpful
(46)
60 Ratings
  • 5 star values: 42
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
revlawchill
Rating: 4 stars
07/24/2009
Our family suggests substitutions to the ingredient list to eliminate trans fat. We used olive oil in place of butter. We regularly saute onion green and red peppers and add a tomato sauce that contains very few other ingredients than tomato or 100% tomato. This recipe helped us to adapt our recipe to add the zucchini at the very end of the cooking process. It's a great recipie and to make it a little more heart healthy and a lot faster to prepare try olive oil pre-diced garlic and a heart-healthy canned spaghetti sauce. Add mushrooms and peppers for added taste. If you are adventuresome and not concerned with a little trans fat and want to add a little saturated fat for taste try adding from between 2 or 3 tablespoons to 1/2 lb. Italian Saugsage for seasoning. Read More
Helpful
(46)
Nicole Dudukovich
Rating: 4 stars
07/17/2009
I tried this reciped because my mom gave me zucchini from her garden along with some green peppers. I sauted red onion, then added garlic and diced green peppers with canned tomatos. I didn't have any chicken broth or buillion so I just added some poultry seasoning, sage, thyme, and sage. I also added some hot pepper flakes and pepper near the end. Served over whole-grain pasta. About 5 or 6 weight watchers points. Read More
Helpful
(39)
justc1283
Rating: 5 stars
07/14/2009
This recipie makes a delicious very flavorful side that my family gobbled up! Read More
Helpful
(26)
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MARIODAY
Rating: 5 stars
07/24/2009
I am not normally a fan of zucchini but I found that I actually like it when prepared this way! It was a little watery but I did use a can of drained diced tomatoes because I didn't have any fresh ones. I think I might skip the water or decrease it if I used canned tomatoes in the future. This will be my go-to recipe for zucchini from now on! Thanks for a tasty recipe! Read More
Helpful
(17)
Polisboys
Rating: 5 stars
03/03/2010
Loved it on pasta. Used whole canned tomatoes (drained out the tomato juice) instead of fresh and it was delicious. Topped with lots of parmesean cheese too! Two out of three kids loved it too! Be sure not to overcook the zucchini. It should still have body and a little crunch. Read More
Helpful
(11)
Kate
Rating: 5 stars
07/22/2011
Amazing!! Perfect use for the fresh veggies I have abundant in my garden right now. I use a mix of zucchini and yellow squash. Have made this several times this summer and will make it many more. Read More
Helpful
(11)
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Kelly Washington
Rating: 4 stars
03/10/2010
Very tasty. I used boxed chicken stock (no MSG) instead of bullion cubes and canned petite diced tomatoes. I added some feta cheese as a tasty garnish. Yum! Read More
Helpful
(10)
Chris Haughey Coffman
Rating: 5 stars
08/12/2012
DELICIOUS!!! We double the recipe and used 1 zucchini and 1 yellow squash. I wouldn't alter this recipe in any other way. The flavors of the garlic (always use fresh) tomatoes etc... were perfect. Thanks!!! Read More
Helpful
(9)
Sonoran Sweetheart
Rating: 5 stars
04/06/2011
YUMMY! I added 1/2 tsp basil and 1/2 tsp oregano because I wanted to bring the flavor up. Even my 4 year old loved this! awesome recipe thank you for sharing! Read More
Helpful
(8)
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