All-Star Zucchini


All-Star Zucchini

All-Star Zucchini
20 Min

This mouthwatering dish features an all-star summer line-up of zucchini, tomatoes, basil, garlic, and more. To say that our All-Star Zucchini is flavorful is an understatement! It's just as amazing on its own as it is served over a bed of pasta. Yum!

What You'll Need

  • 2 tablespoons olive oil
  • 3 tomatoes, cut into small chunks (about 3 cups)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 zucchini, cut into small chunks (about 4 cups)

What to Do

  1. In a large skillet over medium heat, heat oil until hot.
  2. Add remaining ingredients except zucchini; cover and cook 5 to 6 minutes, stirring occasionally.
  3. Add zucchini, cover, and cook 10 to 15 more minutes or until zucchini is tender, stirring occasionally.


For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!

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I have been making a version of this for decades. I always add chopped red bell peppers. It's a dish you can put your own spin on according to what you like. It's great as a side dish or you can put it over pasta or rice for more of a meal.

I really liked this a lot, It has so much flavor for me. I am using for a no meat sauce for spaghetti squash, Love it.

I am saving recipes with zucchini and tomatoes because my garden is about to explode! I have several favorite zucchini recipes, but you can never have too many! This will make a delicious side dish with burgers on the grill, and corn on the cob.

Me and my mom have made this for years. We add ground beef and then stuff it in a pita pocket. Love this recipe.

Oh my goodness! This was fabulous!! After reading the recipe, I immediately when to work making this for my husband and my lunch just now.....I had just picked fresh tomatoes and zucchini from our garden this morning . I chopped 1 extra tomato than the recipe called for so I'd have more juice for dunking the Italian herb bread in that I had . And I added fresh chopped cilantro from my herb plant. I served it over spaghetti and put some of the sauce in a small bowl for dunking the bread. We loved it!! I will try sausage in it the next time as someone else suggested...... so many things you can do with this .....would be good on chicken breast & cheese sprinkled on....yummm! But is very tasty as is also ! Definitely going in my recipe box!

We're so glad you enjoyed this recipe! Thanks for sharing! :)

I read irwind45150's comment and took it a little farther... Didn't have fresh tomatoes so I used canned diced... instead of Jimmy Dean I used Italian Sausage... Taste??? WONDERFUL!!!

Add green peppers, eggplant and a little fresh Parmesan and you have a basic ratatouille. (Add eggplant and tomatoes last so they don't get mushy). I give that 5 stars!

This is a "GREAT" combination. Love to fix this in the oven in those "EXTRA-LARGE" zucchini during growing season and making what we call "Zucchini Boats". Our recipe is almost identical except we delete the olive oil, add a little "Jimmy Dean's" Sausage Crumbles, and mix in some shredded Italian cheese blend, and bake it about 35 to 45 minutes. During the last 5 minutes we top it with more shredded Italian Blend or Cheddar cheese. Have some garlic bread on the side, and you have a meal that is DELICIOUS. (I must note ... I use the turkey sausage crumbles .... the rest of my family uses pork sausage crumbles.)

This looks good, i think it would be great over spaghetti or rigatoni with some French bread.

I believe it would be really good as a pasta sauce.

yes, I use this recipe for the base of my veggy do you spell lasangia..tee hee

very Good, my family loves it

Mr.Food-could you please tell me if I can CAN this recipe,while my veggies are still garden fresh? please please please

Can this be canned? Id love to try that!!! I can a lot,so think I will . It is great!!

If you are still interested in canning this recipe, it should be quite doable. Follow the instructions for canning zucchini in the Ball Blue Book or at this website - https// == .html Yes, it is a US government website, from the USDA. It covers just about everything you need to know to safely can you produce of any variety. (You have already own this publication - after all your tax dollars funded the creation and maintenance of the website, so use it! It is very handy, I have used it for canning other foods.

would this be best hot or cold? Could I put it over say linguini pasta? If cold, it could be a great side dish.

I also added onions, garlic and also fresh mushrooms (all saute like-lee in olive oil)

Delicious I brown my zucchini with garlic & onions then add 1 t oregano and 1 t basil few red pepper flakes too. I also add some water after browning I sometimes use a can of tomatoes cut up instead of fresh... brown Italian sausage & mix it all in kind of like a stew Really good with hot crusty Garlic bread fresh from the oven

It is good...I like it is healthy and low calorie.

Love, Love, Love this!


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