Zucchini is almost always available in the marketplace. And as such it is commonplace to bring a couple home each time we run into town to stock up on supplies. It is also easy to get into a zucchini rut by cooking it the same way each time. But that is about to end, because you will love this fresh take on Zucchini with Tomatoes and Black Olives!
And trust me, I have tried, many, many times. And as it turns out that urban legend about folks leaving zucchini on your porch because they just can't eat it again, has not happened in any neighborhood I have ever lived in! So I am happy that zucchini is, in fact available in the marketplace the year round. But that does not mean I want to eat it prepared the same way each time it comes home in the grocery sacks...
Zucchini and tomatoes are a natural pairing, but when you add black olives you have a grand side dish that you can serve with just about any main dish. And for just about any occasion, even your own week night dinner. Which is what we did! A simple and quick pan sauté to add a bit of golden brown flavor on the zucchini, then add the tomatoes and olives, cover for a moment to steam, then serve. Simple, a bit different, and delicious!
Yes, #eatmorevegetables!
I have long believed that you cannot eat too many vegetables, and this dish is proof of that. We had it for dinner that night and the leftovers were my lunch with some bread and butter the next day. I hope you give Zucchini with Tomatoes and Black Olives a try. It just might become your new favorite way to prepare zucchini! I know we like it quite a lot around here.
Some additional thoughts on this recipe:
A quick sauté over medium high heat is all that is needed. You want the zucchini "crisp tender" when you add the tomato and olives.
A sprinkling of Parmesan Cheese would be great to serve with spaghetti and garlic bread.
Feel free to add your own favorite herbs to this dish. A touch of oregano would be delicious...
Ingredients needed for this recipe:
- zucchini
- tomatoes
- black olives
- olive oil
- garlic salt or seasoning
- black pepper
You will also need the following:
- kitchen knife
- cutting board
- large skillet with a lid
- silicone spatula
Now we are ready to begin!
Zucchini with Tomatoes and Black Olives
by the seat of my pants!
UPDATD: 02.15.2024
2 medium zucchini
1 large tomato
1/2 c whole olives, drained
1 T olive oil
1 t butter
garlic salt
fresh ground pepper
Wash, dry and cut the zucchini into 1 inch pieces. Wash, dry and cut the tomato in 1 inch pieces, set aside.
Melt the butter along with the olive oil in a large skillet, add the zucchini and season with the garlic salt.
Sauté until most of the pieces have a bit of golden brown color on one or more sides.
Add the tomato to the skillet with the zucchini, sprinkle with fresh ground pepper. Adjust salt level if desired. Sauté for a minute or two.
Break the olives in half and scatter over the zucchini and tomato mixture. Cover and remove from the burner and let stand one minute.
Storage options for Zucchini with Tomatoes and Black Olives. Store covered in the refrigerator for up to three days. Reheat gently or serve cold. Do not freeze.
UPDATE:
For your convenience, a "copy and paste" version of Zucchini with Tomatoes and Black Olives has
been included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
This recipe featured at: 
Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at A Morning Cup of Joe link-up and Blog Hop.
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Printable "copy and paste" version:
Zucchini with Tomatoes and Black Olives
by the seat of my pants!
UPDATED: 02.15.2024
2 medium zucchini
1 large tomato
1/2 c whole olives, drained
1 T olive oil
1 t butter
garlic salt
fresh ground pepper
Wash, dry and cut the zucchini into 1 inch pieces. Wash, dry and cut the tomato in 1 inch pieces, set aside.
Melt the butter along with the olive oil in a large skillet, add the zucchini and season with the garlic salt.
Sauté until most of the pieces have a bit of golden brown color on one or more sides.
Add the tomato to the skillet with the zucchini, sprinkle with fresh ground pepper. Adjust salt level if desired. Sauté for a minute or two.
Break the olives in half and scatter over the zucchini and tomato mixture. Cover and remove from the burner and let stand one minute.
Uncover stir gently and serve.
Storage options for Zucchini with Tomatoes and Black Olives. Store covered in the refrigerator for up to three days. Reheat gently or serve cold. Do not freeze.
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This does sound exceptionally delicious and easy. I buy organic zucchini at Costco each week, so this will be perfect.
ReplyDeleteThank you Judee, we also get organic zucchini at Costco, when there is one close enough to shop at! Thanks for stopping by, I appreciate it.
DeleteIt really sounds yummy and fresh! I will need to try this recipe!
ReplyDeletewww.chezmireillefashiontravelmom.com
Thanks!
DeleteLooks good, hubby would love it, I'll pick out the olives from mine though :) Thanks so much for linking up at the Unlimited Link Party 93. Shared.
ReplyDeleteOlives are one of those magical foods, that are loved or not! Fortunately they are easy to pick out, but if we were sharing a table, you could put them on my plate! This zucchini dish is so easy and quite tasty. Thanks for stopping by, and as always thank you very much for the opportunity to share my content and learn from others at your link-up posts!
DeleteYum! I love zucchini; no matter how it's cooked.
ReplyDeleteJoanne, same here!
DeleteI will certainly prepare zucchini this way, looks delicious. For what it's worth, I have trouble growing zucchini too.
ReplyDeleteTina, if I could grow a garden like I can grow hair, I could open a produce stand! So until then, I will get them at the market, because this is worth making, often. Thanks for stopping by, I appreciate it.
DeleteZucchini, broccoli and some other vegetables are regular in my weekly grocery. I am going to make this for breakfast today as a side to boiled eggs.
ReplyDeleteSounds good!
DeleteI love the sound of this recipe, Melynda! It contains three of my favourite ingredients, and I'm always looking for new ways to serve zucchini. Thank you for being a part of the Hearth and Soul Community.
ReplyDeleteThank you April! Have a great week ahead, and Happy New Year.
DeleteI love cooking zucchini with tomatoes so adding olives as well sounds delicious for a side dish. I can grow zucchini in Winter but never in Summer because of the humidity. Pauline from Happy Retirees Kitchen
ReplyDeleteHRT, zucchini makes an appearance regularly around here! Thanks for stopping by, I appreciate it.
DeleteI am having a hard time believing you can't grow zucchini as I always end up with so much zucchini I can't even consume it. I still have so much zucchini left in my freezer from last year. I'm pinning this recipe for this summer. I wish I could send you all my summer zucchini ha ha!
ReplyDeleteAmy I could only wish to be in the group of zucchini growers! My husband and daughter both grow zucchini with no problems. I tell you the little things wither up on the vines, and it isn't because of lack of water. I think what I lack the most is my Dad's green thumb...thanks for stopping by, I appreciate it.
ReplyDeleteMelynda,
ReplyDeleteThanks so much for stopping by and for your kind words!! I hope you are having a great week!!
Hugs,
Deb
Debbie-Dabble Blog
Deb, thank you!
DeleteMelynda, I'm going to make this recipe this week! Thank you so much for sharing it with us over at The Crazy Little Lovebirds link party #25.
ReplyDeleteStephanie, it is a great recipe for spur of the moment! Thanks so for hosting have a great week ahead.
Delete