Italian Tomato Zucchini Skillet
Italian Tomato Zucchini Skillet combines fresh zucchini and tomato with garlic, white wine, mozzarella, and intensely flavoured sun-dried tomatoes. This colourful Italian side dish is ready in approximately 20 minutes.
Equipment
- Large skillet
- Wooden spoon
Ingredients
- 6 tablespoons Extra-Virgin Olive Oil
- 6 large cloves Garlic minced
- 6 large Sun-Dried Tomatoes oil-packed and chopped
- 2 medium Zucchini chopped
- 2 medium Tomatoes chopped
- ½ cup Dry White Wine
- ½ cup Mozzarella Cheese grated
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly ground
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped sun-dried tomatoes.
- Cook for approximately 5 minutes, stirring occasionally.
- Add the chopped zucchini and fresh tomatoes.
- Cook for another 5 minutes, stirring regularly.
- Pour the white wine into the skillet.
- Season with the kosher salt and black pepper.
- Simmer for approximately 5 minutes until the zucchini is barely tender.
- Stir in the grated mozzarella.
- Cook for 1 to 2 minutes until the cheese has melted.
- Remove the skillet from the heat.
- Serve the vegetables immediately.
Notes & Wine Advice
Serving Suggestions
Serve the zucchini alongside grilled chicken, baked fish, steak, pasta, or crusty Italian bread. It can also be spooned over cooked rice, polenta, or toasted sourdough. For a larger vegetable meal, pair it with our Kidney Bean Zucchini Soup.Recipe Notes
Cut the zucchini into evenly sized pieces so they cook at the same rate. Keep the vegetables slightly firm rather than cooking them until completely soft. Drain excess oil from the sun-dried tomatoes before chopping them.Variations
Replace mozzarella with Parmesan, goat cheese, or crumbled feta. Add sliced mushrooms, red onion, spinach, olives, or red pepper flakes. Vegetable broth can replace the white wine when you prefer to prepare the recipe without alcohol.Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat them briefly in a skillet over medium-low heat. Avoid prolonged reheating because the zucchini can become watery and the mozzarella may turn rubbery.Wine Advice
A crisp Pinot Grigio complements the fresh vegetables, garlic, and mozzarella. A dry Sauvignon Blanc also provides enough acidity to balance the rich sun-dried tomatoes.Nutrition values
Serving: 1 portion | Calories: 250 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 5 g | Sodium: 520 mg | Sugar: 8 g