Zucchini

Tom Collins's Note:

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

• Total Time: 35 mins
• Prep Time: 35 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 tablespoons butter (margarine, or oil)
• 1 onion (cut into wedges)
• 4 garlic cloves (minced)
• 1 (4 ounce) can mushrooms (or more)
• 1 cup chicken broth
• 6 zucchini (small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less)
• 2 tomatoes (or more, diced into 1/2 inch cubes)
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

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 -- .

Reviews

[b eddie]

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.

[NewEnglandCook]

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.

[Chef #1418931]

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.