Summer Zucchini & Tomatoes

Lori Hartnett Leave a Comment

What to do with all the summer garden bounty? Here is a quick idea that won’t heat up your kitchen.

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Summer Zucchini & Tomatoes
Vegetarian, Wheat Free, Gluten Free, Soy Free Nut Free
  1. CUT zucchini into quarters lengthwise; cut each piece into 4 (two-inch) lengths. Place zucchini in large skillet with water, oil and seasoning; Bring liquid to a simmer over medium-high heat. Cover; reduce heat to medium. Cook 6 to 7 minutes or until zucchini is almost tender, stirring occasionally.
  2. ADD tomatoes; continue cooking uncovered 3 to 4 minutes or until just softened. Stir in basil; cook about 1 minute.
  3. TRANSFER to serving bowl; sprinkle with Parmesan cheese, if desired.
Fresh Tips


Use 1 teaspoon dried basil leaves for fresh.

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