How To Make Tomato Zucchini Squash Skillet
This purely vegetarian skillet recipe combines fresh, earthy flavors from zucchini and squash with added sweetness from Vidalia onions, for a tasty side!
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Serves:
Ingredients
- 1tbspsalted butter,or more as needed
- 1Vidalia onion,cut into bite-size pieces
- 2zucchini,cut into bite-size pieces
- 1yellow squash,cut into bite-size pieces
- 4roma tomatoes,(plum), cut into bite-size pieces
- kosher salt and freshly ground black pepper,to taste
Instructions
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Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter for 5 to 8 minutes, until translucent.
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Stir in the zucchini and yellow squash. Cook the vegetables until tender for about 10 to 15 minutes.
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Mix in the tomatoes and cook for about 5 more minutes until they start to break down. Season with kosher salt and black pepper.
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Serve warm, and enjoy!
Nutrition
- Calories: 125.52kcal
- Fat: 3.53g
- Saturated Fat: 1.96g
- Trans Fat: 0.12g
- Monounsaturated Fat: 0.79g
- Polyunsaturated Fat: 0.30g
- Carbohydrates: 23.62g
- Fiber: 4.35g
- Sugar: 8.24g
- Protein: 3.40g
- Cholesterol: 7.63mg
- Sodium: 825.81mg
- Calcium: 80.03mg
- Potassium: 890.21mg
- Iron: 1.61mg
- Vitamin A: 79.80µg
- Vitamin C: 41.86mg
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