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Receta Skillet Zucchini with Tomatoes and Pepperoni
by Salad Foodie

Skillet Zucchini with Tomatoes and Pepperoni

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.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 5

Ingredientes

  • 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

Direcciones

  1. Heat oil in large skillet over medium-low.
  2. Add onions to pan and saute 3-4 minutes stirring, adjusting heat as needed to prevent scorching. Add garlic, cook 30 seconds more.
  3. 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.
  4. Spoon into serving platter and sprinkle with cheese. Serve immediately.