This Zucchini, Tomato, and Onion Skillet is a sweet and savory way to take advantage of some of the most abundant summer veggies! It’s so tasty, my three-year-old asked for seconds!
With a garden jam-packed full of zucchini, squash, tomatoes, and herbs (among other things), I am always looking for new ways to serve the same summer vegetables. And when I come up with an easy recipe that everyone loves (even Dad!), I know it’s a winner. The kids enjoyed the sautéed vegetables after they had simmered in the butter, brown sugar, and mustard sauce. What’s not to love? Fresh ingredients working together to bring out the best flavors in each other!
And my favorite part? Once you slice the vegetables, this dish is pretty much hands-off until it’s done. So for the last 15-20 minutes, you can focus on pulling the rest of your dinner together. The side dish will be waiting for you when you need it!
Zucchini, Tomato, and Onion Skillet
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons mustard I use yellow mustard, but Dijon works well too if you prefer
- ¼ teaspoon salt
- 3 medium zucchini sliced
- 3 to matoes sliced
- 1 medium onion sliced
- Fresh basil chopped (for garnish)
In a 10-inch skillet, heat butter, brown sugar, and mustard over medium heat until melted and blended.
Add salt, zucchini, tomatoes, and onion. Reduce heat to low, cover, and simmer for approximately 20 minutes, or until tender.
Garnish with chopped basil just before serving.
Looking for other great ways to enjoy your summer produce? Try these favorites:
Corn, Rice, and Pimiento Salad