Zucchini: A summer saute recipe

It’s so good you can even eat the blossoms. One cup of zucchini has lots of potassium—8% of your recommended daily value. It has a health dose of vitamin C, too.

Firm, green small to medium zucchinis will likely taste best. Larger zucchinis tend to lack flavor. They’ll last about a week in your refrigerator’s vegetable drawer.

Summer saute zucchini recipe


  • 2 tablespoons olive oil
  • 1 small onion
  • 2 medium zucchini
  • 1 clove minced garlic
  • 2 large tomatoes
  • 1/4 cup grated Parmesan cheese


  1. Cut zucchini in half lengthwise and then slice crosswise.
  2. Mince garlic, chop onion, and coarsely chop tomatoes.
  3. Heat oil over medium heat in a skillet and saute onion until tender.
  4. Stir in zucchini and garlic and continue cooking for about 2 minutes. Cover and cook over low and heat 4 to 5 minutes or until zucchini is tender.
  5. Stir in tomatoes and heat through.

Zucchini 500 races at West Seattle Farmers MarketZucchini Racer

At the West Seattle farmers market on August 21st from 10 a.m. to 1 p.m., kids of all ages can add wheels and decorations to their zucchini for the zucchini races. All car bodies and parts are supplied by the farmers market.

Turn your friends on to zucchini. Share this graphic on Pinterest or your social network of choice.

Summer Saute Zucchini Recipe