Add zucchini; cook 7 minutes or until tender, stirring occasionally. It can also be served a a vegan lunch with a slice of crusty bread! Pasta with Zucchini and Tomatoes is 20 minute healthy pasta dinner that is summertime must have!. Heat oil in large skillet over medium-high heat. Then coat each piece of al dente pasta sprinkled with freshly grated Parmesan cheese. Photo by Lidia Conte. Cook 4 to 5 minutes, or until the vegetables are tender. Remove from … Add the zucchini and peppers, cook 2 to 3 minutes. Step two. The combination of tomatoes with zucchini is classic. As an Amazon Associate I earn from qualifying purchases. This is sort of a guest post from my mother. The meatier oblong tomatoes make for meatier canned tomatoes, but I still like traditional tomatoes for canning too. I just mix whatever tomatoes I have ripe together in the jars. The zucchini is simmered with garlic and onions and then fresh tomato wedges are added to the skillet. Add parmesan basil, and pepper. Stir in the diced tomatoes including the juices. How to make Italian Sautéed Zucchini and Tomatoes. Stir to coat well. Simple seasonings flavor this zucchini and tomato medley. Season with salt and pepper and Italian seasoning if needed. If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices. Zucchini and bursting baby tomatoes create a delicious sauce combined with fresh garlic and basil. In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes. You’ll need about 21 pounds of fresh ripe tomatoes to do 7 quarts of whole tomatoes in their own juice, 7 … Sauté zucchini slices in a large skillet over medium-high heat until crisp tender. Stir in tomatoes, herbs, and add salt and pepper to taste. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Add the garlic and cook for one additional minute. Serve hot. Zucchini, tomatoes, and onions team up in this fresh and tasty side dish. Stir in the fresh basil, then taste and adjust seasoning if necessary. Add undrained tomatoes, salt and pepper. Whatever doesn’t work well with canning can be frozen, pickled, or dehydrated. While spiralized zucchini, butternut squash, and winter squash all can quite nicely, it’s worth being willing to experiment with your canning recipes to obtain the proper ratios. DIRECTIONS. Baked zucchini is a fabulous Italian style side dish you can make with your summer zucchini and tomatoes. Break up tomatoes with spoon; cook 2 minutes more or until hot.