Sautéed Zucchini and Tomatoes

Last year I picked out an unusual herb plant from our local nursery. The name of the plant is epazote and it’s a perennial aromatic herb used in cooking. Both the fresh leaves and tender stems are used in soups, stews, making teas, among other things. Check out the link above for more information!

This year I researched more about this plant and decided to use it in my zucchini recipe. It was so delicious that I decided to share the recipe here.

My husband loved the combination of zucchini, tomatoes, and onions in this. He says it’s truly one of the best things that he’s ever eaten, despite not liking vegetables in general all that much.

Tender green zucchini, summer fresh tomatoes from the farmers market, yellow onions and herbs from our garden made this an amazing summer side dish.

What a wonderful way to use up summer veggies from your garden!

If you can’t get ahold of epazote use chopped cilantro, though the flavor would differ somewhat. Try your local Mexican grocery store for dry or fresh ones.

This recipe pairs very well with roast, grill, pan-fried chicken or salmon. I hope you try it and let me know your thoughts!

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Ingredients

  • 1/4 cup canola oil
  • 1 cup yellow onion, small diced
  • 1 tbsp. minced garlic
  • 1 cup chopped tomatoes
  • 4 cup zucchini, large diced
  • 1 tsp. ground black pepper
  • 1/4 tsp. salt
  • 1 tbsp. better than bouillon roasted garlic base
  • 1 tbsp. chopped fresh oregano
  • 1/4 cup rough torn epazote leaves(Mexican herb), or cilantro

Instructions

Heat oil in a large heavy bottom sauce pan over medium-high heat. Add onions, fry for couple of minutes, stirring. Add garlic, cook for 1-2 minutes.

Add tomatoes, cook for 2 minutes, then add zucchini, salt, and pepper. Turn the heat down to medium low.

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Cook for 2 minutes, add roasted garlic base, cover, and cook for additional 8-10 minutes, or until zucchinis are done to your liking. Make sure to check and stir time to time and adjust the heat as needed.

Turn the heat off, then stir in the oregano and epazote. Taste for seasoning. This side dish goes very well over my rice a roni recipe and my roast chicken.

Serves 4-6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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