Italian Zucchini

Name: Italian Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small zucchini; 1 large onion; 1 small green pepper; 1/4 c. cooking oil; 1 1/4 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. garlic salt; 1/4 tsp. oregano; 1 (16 oz.) can tomatoes; 1/4 c. grated Parmesan cheese

Eats Now Editorial Team · 228 kcal · Vegetarian

Jump to Recipe

Italian Zucchini – a delicious recipe with zucchini, onion, green pepper, cooking oil, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

4 small zucchini
1 large onion
1 small green pepper
1/4 c. cooking oil
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. oregano
1 (16 oz.) can tomatoes
1/4 c. grated Parmesan cheese

1
Wash zucchini and remove ends.
2
Do not peel and cut into 1/2-inch slices.
3
Cut onion and pepper into rings.
4
Heat oil in 12-inch skillet.
5
Place zucchini in skillet and brown lightly on both sides.
6
Add onion and green pepper.
7
Sprinkle in salt, garlic salt, pepper and oregano.
8
Top with tomatoes.
9
Cover and bring to a boil and simmer 15 minutes.
10
Uncover and sprinkle cheese over vegetables.
11
Simmer 15 minutes or until zucchini is tender and a fairly thick sauce.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small zucchini, 1 large onion, 1 small green pepper, 1/4 c. cooking oil, and more.

Yes, Italian Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
228 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Eggplant Jeanette
Easy Spinach Bake
Zucchini Bread
Stuffed Eggplant Roll-Ups

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy