Zucchini Veggie Medley

READY IN: 25mins
Recipe by Rachel Rzucidlo

This is a recipe I kinda just put together (the best kind!). I had way to many fresh veggies in my garden and needed to get creative. This is so simple to do, but it looks so fresh and extravagent. Please add/subtract to taste. Adding grated Parmasian Cheese is nice too! It's really hard to mess up this recipe!

Top Review by Sydney Mike

Very much enjoyed making this dish & added a yellow squash for the color more than anything else! This was especially nice, I believe, since I used home-grown tomatoes (got them from a friend)! A great way to get the benefit of all those veggies! Thanks for the keeper recipe! [Tagged, made & reviewed in Healthy Choices ABC tag]

Ingredients Nutrition

Directions

  1. Put oil in large pan.
  2. Warm pan while dicing veggies.
  3. Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic.
  4. Keep the pan on a medium temp, you want the juices to blend slowly.
  5. Throw the garlic and zucchini in warmed pan first, then add the rest.
  6. Throw dash of salt on the veggies to bring out the juices.
  7. The tomatoes will cook down almost completely, but the color they add is essential!
  8. Cook over medium heat until either Al Dente or soft, whatever you prefer!
  9. ENJOY!

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