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Tomato-Zucchini Medley (low-fat)

Recipe: Tomato-Zucchini Medley (low-fat)


    This veggie dish makes a great accompaniment for Cajun Salmon.

Serves 2.


    5 medium tomatoes (ripe)
    1 12-inch long zucchini or two shorter ones, cut into quarter-inch coins
    1 tsp chopped garlic (jar garlic is fine)
    Olive oil spray
    Salt and pepper to taste


    Dice 4 of the 5 tomatoes. Add to a saucepan after you have sprayed it with olive oil. Then add the garlic. Cook the tomatoes on Medium High until they cook down and some of the liquid starts to evaporate. This should take about 10 to 15 minutes.

    While this is happening, you are going to grill, sauté or broil your zucchini. Spray the grill pan or cookie sheet or sauté pan with oil. Place the zucchini coins in your pan and cook on Medium High until slightly browned and cooked through. Spray the tops of the zucchini and turn them over so they get slightly browned on the other side.

    Take the zucchini out after they're slightly browned on each side.

    When the tomatoes are cooked down, dice up the last of the tomatoes and add the slices to the saucepan. This gives more texture to the mixture. Add the zucchini just before you want to serve it and warm the tomatoes and zucchini just a tad.

Serving Suggestions:


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