Serves 6
36 cal · 23 min
Zesty Skillet Zucchini
Recipe GLPR4456d5df4b2823
A vibrant, quick-cooking vegetable medley that combines tender zucchini, fresh tomatoes, and mushrooms in a savory tomato juice broth. Seasoned with basil and black pepper, this skillet dish makes a light and wholesome main course ready in under 25 minutes.
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Ingredients
1/2 cup low-sodium tomato juice
1/4 teaspoon black pepper
1 medium onion, peeled
1 medium fresh tomato
1 cup canned mushrooms, drained
2 medium zucchini
1 teaspoon dried basil
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Peel the medium onion and finely chop it into small, uniform pieces.
Chop the fresh tomato into bite-sized pieces, removing any excess seeds if desired.
Open the can of mushrooms, drain the liquid completely, and set the mushrooms aside.
Rinse the zucchini under cool water and slice them into rounds approximately 1/4 inch thick.
Pour the low-sodium tomato juice into a large skillet or pan and add the black pepper. Heat over high heat for 3 minutes until the liquid is hot and just beginning to bubble.
Add the chopped onion, chopped tomato, and drained mushrooms to the hot tomato juice. Reduce the heat to medium-high.
Cover the skillet with a lid and cook for 5 minutes, stirring occasionally to allow the onion to soften.
Add the sliced zucchini and basil to the skillet, stirring gently to combine all vegetables.
Cover again and cook for 5 to 7 minutes until the zucchini is tender but still holds its shape. Serve immediately.
