Easy Zucchini Tomato Onion Skillet! It’s not summer until you’ve cooked zucchini every kind of way, and we’ve got a new variation that you don’t want to miss.

When your garden is overflowing with zucchini, try this Easy Zucchini Tomato Onion Skillet recipe that comes together in 30-minutes and packed with flavor. Budget friendly, simple, yet delicious, this healthy dinner is a great stove top option for a quick weeknight dinner. Pair with your favorite starch or grain for a hearty and satisfying dinner.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Our garden is overflowing with zucchini. We must have pulled about 250 zucchinis so far this year. We are giving away zucchini like crazy. Mom and I have been trying to come up with zucchini recipes that are fast and easy. This is one of those delicious dinner recipes.

You gotta give this one a try!

Tips for Success:

• Flavor Profile:  This Easy Zucchini, Tomato, Onion Skillet recipe is an easy and budget-friendly dish that is full of delicious zucchini and tomatoey Italian flavors that plays well with cooked pasta, steamed rice and/or flatbreads.
• Low-Fat Dish Expectations: This dish was designed to be low in fat.  Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe.  If you wish to make it more indulgent, add the Vegan Parmesan Cheese on individual servings. The vegan parmesan cheese totally takes it over the top.
• Amount of Zucchini:  4 cups of small-diced zucchini is approximately 3-4 small zucchinis or 3 medium-sized zucchinis.
• Sprinkle of Sea Salt:  The sea salt that is sprinkled over the zucchini and onions draws out the moisture from the zucchini which helps with the sautéing process.
• Sauciness of the Dish:  This dish is not overly saucy.  It intentionally has a very thin, small amount of sauce.
• Pasta:  Photos shown with Israeli couscous, one of Yasmeen’s favorite pastas.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• Large skillet or similar stockpot

If you try this simple and healthy dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Zucchini Tomato Onion Skillet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

When your garden is overflowing with zucchini, try this Easy Zucchini Tomato Onion Skillet recipe that comes together in 30-minutes and packed with flavor.

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Ingredients

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Base Skillet Ingredients:

• 1 cup yellow onions, fine dice
• 4 cups diced zucchini, unpeeled
• Sprinkle sea salt

Skillet Ingredients:

• 2 Tablespoons minced garlic
• 1 – [ 14.5 oz. can ] petite diced tomatoes, undrained
• 3 Tablespoons nutritional yeast (+/-)
• ½ cup low-sodium vegetable broth * 

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (+/-)
• 1 teaspoon dried basil (+/-)
• ¼ teaspoon Italian seasoning (+/-)
• Pinch black pepper (+/-)
• ¼ to 1 teaspoon sea salt (+/-) * 

Serving Ideas:

• Cooked pasta
• Cooked whole grains
• Steamed rice
• Crusty bread/flatbread

Optional Toppings:

• Vegan Parmesan Cheese
• Chopped parsley

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large skillet, add the finely diced onions, and diced zucchini. Sprinkle with some sea salt, the sea salt draws out the moisture from the zucchini. Sauté over medium-high heat for 7 to 10 minutes or until the zucchini has reached the desired level of tenderness.
3. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
4. Then add all the remaining Skillet Ingredients and the Spice/Herb Mix to the skillet, stir to incorporate, bring the mixture to a boil, then immediately lower to a simmer.
5. Simmer over medium heat for 5 to 7 minutes (or longer) to allow the flavors to marry.
6. Serving ideas: Serve over cooked pasta, steamed rice, or scoop up with crusty bread or flatbread.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  4

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