Best 3 Zucchini Kale And Tomato Saute Recipes

Zucchini, kale, and tomato are versatile ingredients that can be used to create a flavorful and nutritious sauté. This dish is perfect for a quick and easy weeknight meal, and it can be tailored to your own taste preferences. For a vegan option, omit the cheese, or use a plant-based alternative. If you like a little more spice, add a pinch of red pepper flakes or a drizzle of Sriracha. This delicious and healthy sauté is sure to become a new favorite.

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ZUCCHINI AND TOMATO SAUTE

Zucchini and Tomato Saute image

Fresh flavors shine in this easy side that will come together so quickly on a busy weeknight. -Sandra Grim, Port Orange, Florida

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3 medium zucchini, sliced
1 medium onion, sliced
2 tablespoons butter
2 medium tomatoes, cut into wedges
1 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

ZUCCHINI, KALE, AND TOMATO SAUTE

Zucchini, Kale, and Tomato Saute image

This is a good way to use up kale and zucchini. The tomatoes really add to the dish as well. This would be good with yellow squash also.

Provided by KristiJoy

Categories Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 onion, sliced thinly
4 garlic cloves, minced
2 large zucchini, thinly sliced
5 tomatoes, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt (to taste)
2 bunches kale, stems removed and leaves roughly chopped

Steps:

Heat oil in large skillet over medium heat, and saute onion until tender.
Then add garlic and cook for another minute.
Add zucchini, tomatoes, basil, oregano, pepper, and salt, and let cook until zucchini is fairly tender and tomatoes are falling apart (about 10 min).
Stir in kale and continue to cook until kale is wilted and tender.

Nutrition Facts : Calories 101, Fat 3.3, SaturatedFat 0.5, Sodium 237.6, Carbohydrate 16.6, Fiber 4.1, Sugar 6.2, Protein 4.8

SAUTEED ZUCCHINI AND TOMATOES

Sauteed Zucchini and Tomatoes image

This sauteed vegetables recipe, courtesy of Campagna chef and owner Mark Strausman, goes well with his Chicken Piccata dish.

Provided by Martha Stewart

Categories Food & Cooking

Yield Serves 2

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
1/2 large tomato, roughly chopped
1 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
Salt and freshly ground black pepper

Steps:

In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

Tips:

For the best flavor, use fresh, ripe zucchini, kale, and tomatoes.
If you don't have any kale on hand, you can substitute spinach or Swiss chard.
Feel free to add other vegetables to the sauté, such as bell peppers, onions, or mushrooms.
If you like your food spicy, add a pinch of red pepper flakes or a chopped chili pepper.
Serve the sauté immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This zucchini, kale, and tomato sauté is a quick, easy, and delicious way to get your daily dose of vegetables. It's perfect for a weeknight meal or a light lunch. And it's also a great way to use up any leftover zucchini or kale that you have on hand.