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Skillet Zucchini with Tomatoes and Pepperoni Recipe

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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.

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Cook time:
Servings: 5
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Ingredients

Cost per serving $1.23 view details
  • 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

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 5 servings
Calories 160  
Calories from Fat 102 64%
Total Fat 11.41g 14%
Saturated Fat 3.04g 12%
Trans Fat 0.2g  
Cholesterol 17mg 6%
Sodium 252mg 11%
Potassium 562mg 16%
Total Carbs 8.94g 2%
Dietary Fiber 2.5g 8%
Sugars 4.65g 3%
Protein 7.23g 12%
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