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Skillet Tomatoes and Zucchini

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Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in a large skillet
  2. Add zucchini and onion
  3. Cook over medium heat until tender-crisp
  4. Gently stir in tomatoes and seasonings
  5. Cover and cook 3-5 minutes or until tomatoes are tender
  6. Remove from heat and sprinkle with cheese and croutons
  7. Cover and let stand 2-3 minutes or until cheese is melted
  8. Add toasted pecans and serve
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