This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

    Advertisement

Nutrition Facts

288 calories; protein 2.3g; carbohydrates 9.7g; fat 27.3g; sodium 1914.6mg. Full Nutrition
Advertisement

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/07/2007
Great recipe. I only made a few changes. My zucchini are large. So I used 1 large zucchini and cut into 1" slices then cut the slices into 4 pieces. 1 TBSP of salt is too much so I salt and peppered the pieces. I sauteed 1 sliced vidalia onion in olive oil. I mixed 1 TBSP of basil and 2 minced garlic cloves in a can of diced tomatoes. When the onion was soft I added the zucchini and tomatoes. Cooked over low-medium heat for 20-25 minutes. Stirring occasionally. Then sprinkled with generous amount of parmesan. (probably 1/4 - 1/2 cup) Mixed all together and cooked another 5 min. Not only is it good that night but left overs are just as tasty. Read More
(56)

Most helpful critical review

Rating: 2 stars
07/07/2011
Athough this tasted alright the recipe calls for entirely too much olive oil. I was forced to treat my veggies like a pizza and dab all of the oil off! Gross! Read More
(4)
90 Ratings
  • 5 star values: 40
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 8
  • 1 star values: 1
Rating: 4 stars
08/07/2007
Great recipe. I only made a few changes. My zucchini are large. So I used 1 large zucchini and cut into 1" slices then cut the slices into 4 pieces. 1 TBSP of salt is too much so I salt and peppered the pieces. I sauteed 1 sliced vidalia onion in olive oil. I mixed 1 TBSP of basil and 2 minced garlic cloves in a can of diced tomatoes. When the onion was soft I added the zucchini and tomatoes. Cooked over low-medium heat for 20-25 minutes. Stirring occasionally. Then sprinkled with generous amount of parmesan. (probably 1/4 - 1/2 cup) Mixed all together and cooked another 5 min. Not only is it good that night but left overs are just as tasty. Read More
(56)
Rating: 5 stars
06/18/2007
This was fantastic! I made it as described using vidalia onions and adding freshly crushed garlic from 2 cloves. I served it over linguine and it was a hit - even my 12 yr son loved it! I've made it with chunks of Italian Turkey Sausage and served over rice also. Read More
(46)
Rating: 5 stars
06/03/2008
I have made this before. It is so yummy! You can also put all your ingredients in foil and cook on the BBQ for about 20 minutes. Also try with your favorite spaghetti sauce instead of the tomatoes and definately add some garlic. Read More
(33)
Advertisement
Rating: 5 stars
04/26/2007
This was the first time the family has had zucchini. Someone gave a bag full of them to my husband so I had to look up a recipe for them and I'm glad this is the one I chose! As one other reviewer had mentioned I only used enough olive oil to properly saute the onions. I didn't have any italian seasoning so I added some basil salt pepper and garlic salt. I didn't measure the seasonings just added to my liking. I also didn't have a can of diced tomatos so I added some tomatoe sauce and I cut up some fresh tomatoes. I will be making this one again! Read More
(26)
Rating: 4 stars
10/29/2005
This was really good! Being a confirmed tweaker I added garlic some crushed red pepper and used basil rather than Italian seasoning since I had some fresh. Yum! Further proof that good food doesn't have to be complicated. Read More
(15)
Rating: 5 stars
03/24/2006
I was looking for a zucchini/tomato recipe I remembered my mother making... this is it! It is delicious. The only chages I made were cutting back on the salt (I only added a few shakes) and added a little fresh ground pepper. Also I didn't use as much oil as suggested by another review I just used enough to saute the onions. Love love love it and easy too! Read More
(15)
Advertisement
Rating: 5 stars
06/03/2008
I have made a similar dish (sans sugar) only instead of serving over rice I used the zucchini combination instead of meat to make lasagna. Even my kids loved it and we're not vegetarians! Read More
(9)
Rating: 5 stars
05/11/2008
Super dish! The perfect way to get picky kids (and husbands) to eat their veggies! Used a side but would be wonderful over pasta or rice. I used one yellow squash and one zucchini and substituted fresh oregano and basil from the garden for the italian spices. Thanks for the recipe! Read More
(8)
Rating: 4 stars
06/05/2008
This was really easy and yummy. I used summer squash instead of zucchini and sauteed garlic w/the onions threw in a basil leaf with the tomatoes and it all went!! Read More
(7)
Rating: 2 stars
07/07/2011
Athough this tasted alright the recipe calls for entirely too much olive oil. I was forced to treat my veggies like a pizza and dab all of the oil off! Gross! Read More
(4)
Advertisement