An excellent sauce for chicken dipping.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon butter
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 2 tomatoes, chopped
- ½ cup water, divided
- 1 cube chicken bouillon
- 1 large zucchini, thinly sliced
- ground black pepper to taste
Instructions
- Melt butter in a large skillet over medium heat; cook and stir onion in melted butter until translucent, about 5 minutes.
- Add garlic; cook and stir 1 minute more.
- Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.
- Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.
- Season with black pepper and serve.
Nutrition Facts
| Calories | 46 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 215 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and tasty recipe. I added a small can of mushrooms just because I like them. Otherwise, no changes. Delicious! I didn’t add any salt and pepper; I felt it didn’t need any. I will make this again, thanks!
IT WAS FABULOUS!!!!!!!!!
This was quick and flavorful….I did sprinkle fresh parmigian cheese on a just before serving!
Normally I do not change recipes, but this time had to work with ingredients at hand. Followed recipe but substituted some marinara sauce (Instead of fresh tomatoes). Husband loved this and said “you can fix this anytime” and he is NOT a veggie fan. Will make again!!! Thanks for a yummy veggie dish!
I used cherry tomatoes cut in half. When the zucchini was done I drained the remaining water and added a handful os shredded mozzarella and a half handful of fresh grated Parmesan. Tasty. My husband even had a second helping!
This is my new go to for zucchini. Delicious.
left out the tomatos; maybe next time
Tasty! I made this several times this summer. I use unsalted chicken stock instead of the water a bouillon, and added a tablespoon of tomato paste to the sauce and really let that simmer a while before adding the zucchini. I also added fresh chopped basil toward the end, and some parmesan shavings when serving. Great side dish!
This was really good! Nice addition to a variety of protein! I kindof doubled it so I could have leftovers for lunch and was using what I had and trying to make BF tummy happy too! So EVOO with same parts butter, less (red) onion because that’s all I had, 3 med tomato and 3 smallish zucchini, and 4 good size shrooms (BF been wanting them…???) Cooked mostly in reverse….squash, onion, mushrooms. Cover for a few minutes on highish heat. Then garlic and fresh chopped basil, oregano and parsley. Then 1/2 C water with a heaping T of tomato paste and a T of basil pesto ( no broth in pantry) covered for a few more, then threw in chopped tomatoes. Let it all mingle and then had dinner! I have had the recipe as is and it is a pure vegetable delight! Didn’t mean to change it but that happens sometimes in homes! Thank you for inspiring others!
I added chopped celery and used canned diced tomatoes since I didn’t have fresh ones on hand. Great flavor!
I made this just the way it said. It was absolutely delicious! I’m not a huge zucchini fan but I’m trying to eat healthier. I will sweat the zucchini next time with some salt to get all the moisture out of it and see if that is better. If necessary, I will cut back on the broth.
Chicken stock for the win! This recipe is simple and yields a surprisingly tasty result. I actually left out the tomatoes and added bell peppers instead and used these delightfully cooked veggies as topping on a last-minute pasta dish with a bit of parm on top. I’ll be making this again and again. Wonderful!
yummy! Family liked it and I thought it was great. Loved the tomato in this.
My family loved it. I put the squash through my spiralizer and cut into spirals then cut with scissors. Made it quick to cook to just the right doneness without being mushy. Also added a pinch of cayenne pepper.
Very good, just lacking for a little salt
This recipe was delicious. I added some chopped green bell peppers just because I had one I needed to use before I went out of town but I don’t think the dish would be any less fantastic without it. I will definitely make this again, it was so flavorful and easy.
I make this frequently, more so in the summertime when the zucchini is overflowing. I also use yellow squash and halved grape tomatoes. Chicken stock if I’ve got it.
Wonderful tasting easy vegetable side dish. I did add in a handful of some baby portabella mushrooms I needed to use up. The 1/4 cup of water was plenty so I left out the second half of water, guess my tomatoes were really juicy. I added in a pinch of Tuscan dried seasoning also. It was the perfect amount for the three of us.
Pretty good!
The recipe was easy and good on it’s own but I used chicken brother rather than the water and bouillon and added zucchini and yellow squash. The second time I made this, I added about 1 tbsp adobo sauce to the chicken broth which gave it a nice flavor and spicy kick. This will be a regular side dish for sure!
Fantastic! Wonderful and flavorful, I didn’t change a thing.