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Monday, December 5, 2022

Zucchini with Tomatoes and Black Olives, your new favorite way to cook zucchini!

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 in a zucchini rut by cooking it the same way each time. But that is about to end, because you will love this fresh take with Zucchini with Tomatoes and Black Olives!



I have gone on record with my confession that I (for some reason...) cannot grow zucchini! 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 year round. But that does not mean I want to eat it prepared the same way time after time...

Zucchini and tomatoes are a natural pair, 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. 


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!

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!

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. Do not freeze. 

UPDATE:  For your convenience, a "copy and paste" version of Zucchini with Tomatoes and Black Olives has been included below. 

You may also enjoy these zucchini recipes! 
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Printable "copy and paste" version:  

 

Zucchini with Tomatoes and Black Olives
by the seat of my pants!

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. Do not freeze. 

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Would you like to comment?

  1. This does sound exceptionally delicious and easy. I buy organic zucchini at Costco each week, so this will be perfect.

    ReplyDelete
    Replies
    1. Thank 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.

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  2. It really sounds yummy and fresh! I will need to try this recipe!
    www.chezmireillefashiontravelmom.com

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  3. Looks 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.

    ReplyDelete
    Replies
    1. Olives 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!

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  4. Yum! I love zucchini; no matter how it's cooked.

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  5. I will certainly prepare zucchini this way, looks delicious. For what it's worth, I have trouble growing zucchini too.

    ReplyDelete
    Replies
    1. Tina, 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.

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  6. Zucchini, 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.

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  7. I 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.

    ReplyDelete
    Replies
    1. Thank you April! Have a great week ahead, and Happy New Year.

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Comments always appreciated, at Scratch Made Food! Thank you for stopping by!