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Zesty Zucchini Skillet

Tomato juice brings all the flavors of the onion, mushrooms, tomatoes, and zucchini together in this summer dish.

skillet with zucchini and other vegetables

Makes: 6 servings

Ingredients

  • ½ cup low-sodium tomato juice
  • ¼ teaspoon black pepper
  • 1 medium red onion, chopped
  • 1 medium tomato, chopped
  • 4 ounce can mushrooms, drained
  • 1 teaspoon dried basil (optional) 
  • 2 medium zucchini, sliced

Directions

  1. Combine the tomato juice and black pepper in a skillet or pan. Cook on high heat for 3 minutes.
  2. Add the onion, tomato, mushrooms, and dried basil.
  3. Reduce the heat to medium-high. Cover and cook for 5 minutes.
  4. Add the zucchini. Cover and cook for another 5-7 minutes.

Recipe from: Pennsylvania Nutrition Education Network, adapted by the USDA Food and Nutrition Administration.