ZUCCHINI SKILLET
Wow, this is an amazing zucchini dish. Thanks to the seasoning, it has an Italian flare without having to eat pasta. It's a great low carb, healthy dinner or side dish. The flavors from the onions, garlic, and tomatoes all meld together wonderfully. When the farmer's markets are overflowing with zucchini, add this to your menu....
Provided by Cara Metzger
Categories Vegetables
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat oil in a non-stick skillet over medium-high heat.
- 2. Slice zucchini and add to skillet. This recipe is for small to average size zucchini so adjust the recipe as needed. Stir and cook for about 5 minutes.
- 3. Add onion, garlic, oregano (I use an Italian mix from Penzey's spices which is delish!), salt and pepper.
- 4. Cook for a few more minutes until lightly browned.
- 5. Add tomato (you can use canned diced tomatoes or even salsa if you don't have a tomato on hand). Bring just to a boil and reduce heat to low.
- 6. Simmer 3-5 minutes until zucchini is crisp tender.
- 7. Sprinkle top with cheese.
- 8. Cover with a lid until the cheese melts. Serve hot.
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