tomato and zucchini

Tomato and zucchini skillet with feta cheese

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This tomato and zucchini skillet with feta cheese will help you fall in love with vegetables. It’s amazing! The feta cheese balances out the acidity in the tomatoes and the zucchini packs in so much fresh flavor. It’s delicious and easy to make.

tomato and zucchini

Do you eat enough vegetables? Can anyone ever eat enough vegetables? I struggle fitting vegetables into our regular meals. Not for lack of trying! We buy vegetables at the grocery store, intending to eat healthy. And then those beautiful vegetables rot in the back of the fridge.

Raise your hand if you’ve even pulled a head of broccoli from your fridge and threw the whole thing away because you didn’t ever eat it and now it looks like the monster from the blue lagoon. Please tell me I’m not the only one.

But the vegetables are not the problem. We can order a vegetable dish in a restaurant and love it. The problem is that not very many of us know how to make vegetables delicious at home. We avoid them because we don’t really know how to cook them. Or because it seems too hard. This skillet dish is a one pot wonder. It makes vegetables look (and taste) good.

tomato and zucchini

Zucchini is my favorite vegetable to make in a skillet like this. In the summer we plant several zucchini plants and eat zucchini all summer long. My family loves it when I make zucchini bread, but I like to add zucchini into skillet dishes. No peeling. Just a give it quick chop and it feels like a hearty vegetable.

We’ve also been loving the combination of feta cheese and tomatoes. My daughter always chooses that combo for her homemade pizza (and she’s five…look at that good taste!) I have to say that I enjoy that combo in this dish.

tomato and zucchini

I didn’t always love tomatoes. In fact I hated them as a kid. Over the past few years they’ve slowly grown on me. I tell you, it all goes back to knowing how to cook vegetables.

Speaking of cooking vegetables, try this Balsamic Glazed Carrots recipe.

Tomato and zucchini skillet recipe

The key to this recipe is to not overcook the vegetables. My husband likes to call it a salad because you are just warming it up enough to cook the zucchini. Warm it up too much and the zucchini becomes limp. Cook it just enough and that zucchini will be warm, but still fresh and yummy. You add the tomatoes to the dish after you pull it from the heat or the tomatoes will fall apart and become mush.

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