With applesauce included in the batter, this recipe comes together quickly and easily to produce a luscious cake that you can decorate as you like, if you like.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- ½ red onion, diced
- salt and pepper to taste
- 4 zucchini, halved and sliced
- ½ pound fresh mushrooms, sliced
- 1 tomato, diced
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
Instructions
- Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.
Reviews
I have green and red and yellow bell peppers in the refrigerator so I’m going to try this recipe. I think I’ll use spaghetti sauce and spaghetti also.
Sooo goood! Should have used fresh garlic and onion instead of powered, but it was still amazing! Even my toddler ate it!
Great recipe! Zucchini and mushrooms are two of my favorite veggies and this recipe makes the most of them. I added some chopped fresh basil and chopped fresh flat parsley as well as some dried oregano, and then cut back on the Italian seasoning (since I had added those other seasonings). It came out really well and was really delicious. This recipe is extremely easy and cooks up very quickly. I’ve made this a couple of times now, including for company, and have received compliments and requests for the recipe. This has become a new “go-to”. I highly recommend it!
Delicious and easy to make. I used fresh tomatoes. Highly recommend this dish for a quick meal or side dish.
It was a quick and easy side dish.
First, this makes a lot! Second, I took this to a potluck and got lots of compliments on and questions about it. I did make a couple of small changes, but think I stayed true to the nature of the recipe. I used both zucchini and yellow squash, a 14 1/2 oz. can of no salt diced tomatoes, and increased the seasoning a little bit. In the summer when I have good fresh garden tomatoes, I will try it using them. For seasoning I used 1/2 tsp. of each salt and pepper, 1 1/2 tsp. of Italian seasoning, and 2 cloves of garlic. The spices had a solid flavor, but still left the dish light and fresh tasting. Thank you Denyse for sharing. I will use this recipe often as it will go with so many things and will be good year round.
Great recipe for vegetarians and vegans. Lady D
Very good and good use of veggies.
I make this all the time. It’s the perfect way to use your summer yield of squashes, tomatoes and onions. Delish!
Loved this! I didn’t change a thing! I am making it again tonight. The ONLY things I’m going to do different is add a bit more garlic (just because I LOVE garlic) and garnish with Parmesean cheese.
First made this dish with my sister when she had fresh cherry tomatoes from her garden so I love it with fresh tomatoes.
Excellent recipe, definitely a keeper. Easy to make and it was fantastic.
I needed to use up some zucchini so I thought I would try this recipe. I wasn’t sure how it would taste but it was delicious. I appreciate that it didn’t have a sauce on it. Just the veggies. I followed the recipe except I had an orange pepper I had to use up as well. Thanks for this recipe. It will go into my keeper file.
This recipe is one of my go to for a fantastic Italian flare for vegetables. I’ve used asparagus instead of zucchini and it was equally fantastic! Love it!
Quick and simple. I used thyme instead as I did not have Italian seasoning. Leftovers great as an omelet filling.
Had a plethera of Zucchini and didn’t know how to use it all. Found this wonderful recipe and just love it. For smaller appetites this is a great lunch item with French Bread. I will make this again.
Very easy to make and great flavor.
Followed the recipe exactly and it was delicious!! Perfect healthy side dish and my boyfriend loved it!! I will definitely be making this one again!
Not much flavour. I followed recipe exactly. Would definitely add garlic with onion, remove seeds from tomato and finish off with grated Parmesan.
A tasty and versatile recipe the family loved. Easily adaptable to particular tastes. Like others, I sliced the onions and cut in half rather than dice them, added carrot, and cut grape tomatoes in half. Very pretty and delicious! Also, great tip on salting the zucchini first and letting it sit in a colander for 30 minutes before cooking to make it less soggy!
I was surprised how good this was. Made a few changes: increased tomato to match zucchini. Yellow onion instead of red. Added garlic with the onion. Left out mushrooms (but I’m sure they’d be great in this!). Added parmesan at the end and tossed in some pasta. DELISH!