Total Time
Prep 35 mins
Cook 0 mins

Everyone has a zucchini recipe...I like zucchini...Been making this for years...Makes a great side dish...

Ingredients Nutrition


  1. Melt the butter in a pan large enough to hold the squash --
  2. Add the onions and saute until translucent --
  3. Add the garlic, mushrooms, broth and squash --
  4. Add the salt and pepper
  5. Cook on high until broth boils --
  6. Place a cover on the pan --
  7. Reduce heat to a simmer --
  8. Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
  9. (If it's over-cooked, still tastes great).
  10. Remove from the heat and add the tomatoes --
  11. Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
  12. That's it -- .


Most Helpful

I tried this recipe a month ago and I've made it 3 times already. The taste is amazing. Last time I cut up chicken tenderloins and sauteed them with the onions. I served it over wild rice. It can be a great side dish, but with some small additions it's dinner.

b eddie November 06, 2010

This was a underestimated recipe. Somehow this was a super power punched flavor blast. All the flavors came together and sprung out and sang to us. I can not wait to make this again. I followed the recipe: EXCEPT: No shrooms. Added cut up green pepper. The tomatoes went in the same time as the other veggies. Kinda of broke down but no regrets. What was the awesome flavor: I think the broth as we ll as garlic. Don't care but this is a keeper recipe.

NewEnglandCook March 16, 2010

I love this recipe. My husband doesn't like onion so I make it without and we both love it. It was just the ticket this summer when I had a lot of garden tomatoes and zucchini. I serve over potatoes or rice because there is a lot of broth left over when the zucchini is done.

kwkokana October 19, 2009

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