Go Back
+ servings
Zucchini Tomato Side Dish

Zucchini Tomato Side Dish

Zucchini Tomato Side Dish - I'm sharing this today, because it's one of my favorites and it's easy...and it's a great way really enjoy and use up those zucchini!
Course Vegetables and Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 69kcal
Author Deb Clark


  • 1 large zucchini chopped - 6-8 cups
  • 1 yellow onion chopped
  • 1 14.5 oz can fire roasted tomatoes lightly drained
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon olive oil


  • Heat a large skillet over medium heat on the stove top. Add the butter and olive oil
  • Wash the zucchini well, remove the ends and chop it into 1 inch bite size pieces - you'll need 6-8 cups zucchini. Chop the onion. Add the zucchini & onion to the pan - also add the Italian seasoning and black pepper.
  • Saute the vegetables on the stove for about ten minutes, stirring occasionally. Drain about half the liquid out of the canned tomatoes and add them to the pan. Stir well to incorporate. Reduce heat to medium low and continue to simmer uncovered for 10 minutes.
  • Add the parmesan cheese and stir thoroughly to incorporate, the mixture will thicken slightly. Remove from the stove and serve.


Calories: 69kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 84mg | Potassium: 112mg | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 7.2mg | Calcium: 61mg | Iron: 0.3mg