Skillet Zucchini with Tomatoes and Pepperoni Recipe
At the height of zucchini harvest there's no such thing as too many recipes to use it up. This is a simple way to prepare it that amps up the bland flavor of zucchini with spicy pepperoni. You'll think you're in pizza heaven whether you serve this as a main dish or side.
Ingredients
- 1 or 2 tablespoons canola oil
- 1/2 cup chopped onions
- 2 large cloves garlic, minced
- 1.5 pounds zucchini, cut lengthwise into quarters, then crosswise into 1/4" slices (see photos)
- 2 large tomatoes, chopped (or 1 14.5 ounce can diced tomatoes undrained)
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 2 ounces pepperoni, sliced 1/8" thick (I sliced 2 ounces of Hormel's solid twin pack pepperoni which is about 1" in diameter)
- 1 1/2 ounces mozzarella cheese, grated
Directions
- Heat oil in large skillet over medium-low.
- Add onions to pan and saute 3-4 minutes stirring, adjusting heat as needed to prevent scorching. Add garlic, cook 30 seconds more.
- Add zucchini and saute 5 minutes until it is a light golden brown. Add tomatoes, salt, pepper, and Italian seasoning and pepperoni. Cook 5 more minutes uncovered, stirring occasionally until liquid is reduced.
- Spoon into serving platter and sprinkle with cheese. Serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 5 servings | |
| Calories 160 | |
| Calories from Fat 102 | 64% |
| Total Fat 11.41g | 14% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.2g | |
| Cholesterol 17mg | 6% |
| Sodium 252mg | 11% |
| Potassium 562mg | 16% |
| Total Carbs 8.94g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.65g | 3% |
| Protein 7.23g | 12% |
