Zucchini Pomodoro
Savor the vibrant flavors of summer with this Zucchini Pomodoro, a quick and wholesome dish that combines tender, golden-brown zucchini slices with a rich and aromatic tomato sauce. Infused with garlic, a hint of red pepper flakes, and fragrant basil, this recipe strikes a perfect balance between comforting and fresh. Ready in just 30 minutes, it's an ideal weeknight meal that can be enjoyed as a light vegetarian entrée, paired with your favorite pasta, or served alongside crusty bread for dipping. Topped with a sprinkle of parmesan cheese, this dish is a delightful way to elevate humble ingredients like zucchini and tomatoes into a restaurant-worthy creation. Perfect for anyone seeking a healthy, simple, and flavor-packed recipe!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 3 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons crushed red pepper flakes
- 1 14-ounce can canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 6 leaves fresh basil leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups parmesan cheese
Instructions
Begin by washing and drying the zucchinis. Slice them into thin rounds, approximately 1/4-inch thick.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the zucchini slices in a single layer. Cook for 3-4 minutes on each side until golden and tender. Remove the zucchini from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Lower the heat slightly and add minced garlic and crushed red pepper flakes. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.
Add the canned diced tomatoes (along with their juices), tomato paste, and dried oregano to the skillet. Stir to combine and let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
Return the cooked zucchini to the skillet, tossing gently to coat the slices in the tomato sauce. Allow the mixture to cook together for an additional 3-4 minutes so the flavors meld.
Add salt and black pepper to taste. Tear the fresh basil leaves and stir them into the dish right before removing it from the heat.
Transfer the Zucchini Pomodoro to a serving dish. Sprinkle with grated parmesan cheese on top for added flavor, if desired.
Serve warm as a standalone dish, over pasta, or alongside crusty bread.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 7461 mg | 324% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 54.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2279 mg | 48% | |
*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.
