Sauteed Zucchini And Tomatoes

Miss Nez...your veggie recipes are A-1! Simple and to the point. If you are going to eat tomatoes and zucchini, you want to taste them. This recipe does just that. Wonderful and easy to do. In your time to cook it said 55 minutes, but it really doesn't take that long. I just did mine for about 15 minutes. The zucchini came out tender but not mushy, and the tomatoes were cooked just right. It is a beautiful dish to serve and we enjoyed it very much. Thanks!

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Really great! I increased the zucchini to 3 and added 5 cloves of garlic and some crushed red pepper. Kids and adults both loved. I severed mine over brown rice without the parmesan. Everyone else ate it straight up with the parmesan. Loved by all.

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I have never been a fan of zucchini...until I ran across a recipe similar to this a Bonefish Grill. Your version was just as good and very easy to make. This is now one of my favorite veggie dishes.

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My husband loved it, and he hates anything green, he said it was better than an Italian restaurant. Quick and easy to make. This will be added to the table fixings at least once a week.

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All the ingredients on hand, easy, quick, delicious...ding! ding! ding! We have a winner :-) If you want to make it go a bit further or have extra veggies in the fridge and don't want to dirty another pan, I can recommend adding mushroom and/or capsicum (bell pepper), which makes it a bit like a quick stove-top ratatouille.

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I've never purchased a zucchini in my life...honest! I never knew what to do with them, having not had them growing up. A neighbor yesterday offered me some, I came to Zaar, found this recipe...and NOW I'm hooked! Made it as one reviewer suggested with the grape tomatoes cut in half; used dried basil and it was a stunning dish with roasted chicken and new boiled potatoes. Thanks for changing my mind on this simple vegetable.

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I added a slice of diced onion and 1 clove of minced garlic and just a tad bit of left over mushrooms I had to this. I omitted the parmesan cheese. I used fresh garden tomatoes. This tasted GREAT! I was amazed at how easy and simple it was to make. This is a keeper recipe. Thanks. Everyone loved it.

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So fresh tasting, simple and quick to make. Used fresh grape tomatoes cut in half, zucchini and basil right out of the garden. Added minced garlic and a little salt. This was already in about 15 minutes,I will be making this often. Thank you for the tasty recipe!

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I had zucchini, yellow squash, fresh basil and tomatoes to use. This was the perfect recipe for them. I used half zucchini, half yellow squash, and a heaping tablespoon of chopped fresh basil, along with the chunked tomatoes. Sauteed a bit longer than 5 minutes, probably less than 10, though I added the basil after 5. This was delicious... and it's a recipe I'll use again and again. Thanks, Nezz!

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This is a very easy and quick recipe to make, good for a side for the fish I had for lunch.

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Mmmmm. Delish. Need I say more?

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The last time I made a Mizznezz recipe for Sushiman I got mixed reviews. No question this time, this dish was a hit! I used 5 small zukes (two small zukes for 4 people, you have to be kidding!), unpeeled. I didn't have any tomatoes on hand (actually, I thought I did, but they were too soft and icky), so I used about 20 cherry tomatoes cut in half. The only real change I made to this recipe was to add 3 cloves of finely minced garlic. I mashed that around in a mortar and pestle with 8 or 9 basil leaves. The two of us went through the whole thing, and the only reason that there are leftovers is because I made sure I would have a little bit left over for a wonderful, low-carb lunch today. In fact, these were so good, I might just have it for breakfast! Thanks, Inez, this one is a winner!

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