Zucchini and Tomatoes With Shallots
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1small zucchini, about 1 pound, trimmed and cut into ⅛-inch un-peeled slices, about 4 cups
- ⅓cup finely minced shallots
- 3ripe plum tomatoes, about ¾ pound, peeled and cut into ½-inch cubes, about 1½ cups
- Salt and freshly ground pepper to taste
- 8fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon
Nutritional analysis per serving (4 servings)
103 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
- Step 2
Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.
Private Notes
Comments
I had fresh zucchini from the garden as well as fresh basil, but I used canned San Marzano tomatoes, and half of a white onion in lieu of a shallot. Added several cloves of garlic and some crushed red pepper. I topped with finely grated parmesan when serving. Terrific and I’ll make again and again
Was looking for a new way to use fresh zucchini and tomatoes from the garden. This was really simple and so tasty! I added fresh tarragon and basil, also from the garden. Tons of flavor and a nice healthy side dish! I didn't see a reason to peel the tomatoes so left the skins. It was fabulous.