To me, this is the very best kind of recipe — It’s simple and easy to throw together on a busy weeknight. You don’t need exact measurements, just a few basic ingredients. It’s perfect for using up zucchini (we always have an abundance in the summer months). It doesn’t require heating up your oven. And you just might find it’s a way to get picky kiddos to eat their veggies… and ask for seconds! (Allie often asks me to make this for her lunch and any one that knows my struggle with her and vegetables understands how amazing that is…)
Easy Zucchini Skillet
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1-2 medium zucchini, sliced with mandoline (or very thin)
- 1 small onion, sliced with mandoline (or very thin)
- 1 14.5 oz can Diced Tomatoes with Basil, Garlic and Oregano
- Shredded Cheddar Cheese
- Seasoned Croutons
- Sea Salt to taste
Instructions
- Add sliced zucchini, onions and can of tomatoes to large skillet or cast iron pan.
- Sprinkle with sea salt.
- Cover and cook on medium heat for approx. 12 minutes or until vegetables are tender, stirring periodically.
- Once vegetables are tender, turn off heat and sprinkle with an even layer of cheddar cheese, followed by an even layer of your seasoned croutons.
- Allow to rest for just a few minutes prior to serving for cheese to melt.
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