Zucchini And Tomato Medley Recipes

Steps:

• In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

Steps:

• In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
• Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
• In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
• Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
• Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
• Stir in the chopped basil. Garnish with a the basil sprig.

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

Steps:

• Put oil in large pan.
• Warm pan while dicing veggies.
• Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic.
• Keep the pan on a medium temp, you want the juices to blend slowly.
• Throw the garlic and zucchini in warmed pan first, then add the rest.
• Throw dash of salt on the veggies to bring out the juices.
• The tomatoes will cook down almost completely, but the color they add is essential!
• Cook over medium heat until either Al Dente or soft, whatever you prefer!
• ENJOY!

Steps:

• Heat the olive oil in a medium skillet, adding just the garlic to let it saute a bit.
• Add the chopped onions,sprinkle the seasoned salt over them, and let them cook, stirring constantly, until they are slightly golden. 2-3 minutes.
• Mix in the zucchini, and sprinkle the oregano and black pepper over the top. Cook on medium low heat until they are heated thoroughly, stirring occasionally. 5 minutes.
• Add the tomatoes, and turn the heat up to medium high. Cook, stirring occasionally, until the tomatoes are softened and the zucchini is as well. 5 minutes.
• Place on a plate spread out, and sprinkle the mozzarella on top. Serve.