Total Time
50mins
Prep 15 mins
Cook 35 mins

This is adapted from old Farm Journal Cookbook recipe & you have to figure the farmer's wives know what to do with a bumper zucchini crop!

Ingredients Nutrition

Directions

  1. Remove ends from zucchini& cut in half lengthwise.
  2. Cut each half in thirds crosswise.
  3. Place cut side down in hot oil in a large skillet.
  4. Add onion& cook until zucchini is lightly browned.
  5. Sprinkle zucchini with salt& spices and top with tomatoes.
  6. Cover and simmer for 15 mnutes.
  7. Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.
Most Helpful

5 5

Yum! We all enjoyed this, even our young kids. The herbs and tomatoes were a great addition to the zucchini. The cooking time was perfect and resulted in a tender yet not over-cooked squash that made this a real Mediterranean treat. I'll definitely make this often. Thanks for sharing your recipe, Judy from Hawaii. Made for the Chef Alphabet Soup tag game.

4 5

I thought this was very fresh tasting and flavorful. I love fresh zucchini and this was the perfect way to fix it. I used minced garlic instead of garlic salt and extra virgin olive oil, but otherwise I followed the recipe exactly. Thank you for such an enjoyable side dish!

5 5

This is very similar to my recipe for zucchini & tomatoes so I was very happy with your recipe. The only sub I make is to use garlic cloves. Thank you for posting!