Zucchini Mix in Tomato Sauce
Bring vibrant flavors to your table with this irresistible Zucchini Mix in Tomato Sauce recipe—a comforting, vegetarian dish that’s as versatile as it is delicious. Tender zucchini chunks are simmered to perfection in a rich and garlicky tomato sauce infused with aromatic herbs like oregano and basil, with just a hint of sweetness from sugar to balance the acidity. A dash of red pepper flakes adds subtle warmth, while fresh parsley lends a burst of freshness for the perfect finishing touch. Ready in just 45 minutes, this easy-to-make dish is ideal as a hearty side or a light main course. Whether served with crusty bread, over rice, or as a topping for pasta, this one-pan recipe is a crowd-pleaser loaded with wholesome ingredients. Perfect for weeknight dinners or meal prep, this zucchini recipe is sure to become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 2 tablespoons olive oil
- 1 medium-sized, diced onion
- 3 minced garlic cloves
- 1 15-ounce can canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Wash the zucchini thoroughly, then trim off the ends and cut them into bite-sized chunks or rounds, depending on your preference.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion to the skillet and sauté for 3–5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for another 1–2 minutes, ensuring it doesn’t burn.
Pour the canned crushed tomatoes into the skillet and stir to combine with the onions and garlic.
Season the sauce with dried oregano, dried basil, sugar, red pepper flakes, salt, and black pepper. Stir well to incorporate all the spices.
Allow the tomato mixture to simmer for 5 minutes, stirring occasionally.
Add the zucchini pieces into the skillet and gently fold them into the sauce until coated evenly.
Cover the skillet and simmer the mixture over low heat for 15–20 minutes, or until the zucchini becomes tender but not mushy. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning if needed.
Garnish the dish with freshly chopped parsley before serving.
Serve warm as a side dish or a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7315 mg | 318% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 69.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3073 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
