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Ingredients
| salted butter: 1 Tbl |
| sweet onions: 1 (chopped) |
| garlic: 1 clove (minced) |
| red tomatoes: 2 (chopped) |
| water: 1/2 cup (divided) |
| chicken bouillon: 1 cube |
| zucchini squash: 1 whole squash (thinly sliced) |
| black pepper (to taste) |
Sauteed Zucchini
Credit: AllRecipes
User rating:
"This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers."
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Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
Directions
- Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
- Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.