Stir to coat well. Then coat each piece of al dente pasta sprinkled with freshly grated Parmesan cheese. The meatier oblong tomatoes make for meatier canned tomatoes, but I still like traditional tomatoes for canning too. Zucchini and bursting baby tomatoes create a delicious sauce combined with fresh garlic and basil. Sauté zucchini slices in a large skillet over medium-high heat until crisp tender. While spiralized zucchini, butternut squash, and winter squash all can quite nicely, it’s worth being willing to experiment with your canning recipes to obtain the proper ratios. Season with salt and pepper and Italian seasoning if needed. Baked zucchini is a fabulous Italian style side dish you can make with your summer zucchini and tomatoes. DIRECTIONS. Step two. Zucchini, tomatoes, and onions team up in this fresh and tasty side dish. Heat oil in large skillet over medium-high heat. Add zucchini; cook 7 minutes or until tender, stirring occasionally. In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes. Stir in tomatoes, herbs, and add salt and pepper to taste. As an Amazon Associate I earn from qualifying purchases. Add undrained tomatoes, salt and pepper. Cook 4 to 5 minutes, or until the vegetables are tender. I just mix whatever tomatoes I have ripe together in the jars. You’ll need about 21 pounds of fresh ripe tomatoes to do 7 quarts of whole tomatoes in their own juice, 7 … Serve hot. Stir in the fresh basil, then taste and adjust seasoning if necessary. The zucchini is simmered with garlic and onions and then fresh tomato wedges are added to the skillet. How to make Italian Sautéed Zucchini and Tomatoes. Break up tomatoes with spoon; cook 2 minutes more or until hot. Add parmesan basil, and pepper. Stir in the diced tomatoes including the juices. Add the zucchini and peppers, cook 2 to 3 minutes. Add the garlic and cook for one additional minute. Photo by Lidia Conte. If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices. Pasta with Zucchini and Tomatoes is 20 minute healthy pasta dinner that is summertime must have!. It can also be served a a vegan lunch with a slice of crusty bread! Whatever doesn’t work well with canning can be frozen, pickled, or dehydrated. The combination of tomatoes with zucchini is classic. Simple seasonings flavor this zucchini and tomato medley. This is sort of a guest post from my mother. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Remove from …

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