The seasonal side of Zucchini & Tomatoes they have at the Bone Fish Grill is one of my favorites! I love the combination of fresh tomatoes, zucchini and tomatoes, with a little bit of Italian spice to them!
I love them so much, I make them at home! Especially this time of year, when tomatoes and zucchini are abundant at the farmer’s markets and in our own gardens. Don’t let the season make you feel like you couldn’t add a little summer to your table in the wintertime, too. Especially if you are lucky to purchase good ripe tomatoes locally year round.
I love copy cat recipes… that way I can have my favorite dine out restaurant, Bone Fish Grill, right in my own kitchen!
Once the veggies are diced, they quickly cook in a skillet in minutes and are a perfect light, yet flavorful accompaniment to any meal. I encourage you to give them a try!
Be sure to let me know what you think when you do!
- 2 small zucchini, halved length wise then sliced into half-moons
- 2 medium tomatoes, diced in large pieces
- 1 small sweet onion, diced in large pieces
- 1 Tablespoon olive oil
- 2 Tablespoon butter
- 4 Tablespoons fresh Parmesan cheese, grated
- 1/2 teaspoon fresh basil, chopped
- 1/2 teaspoon black pepper
- Salt to taste
In a large skillet over medium high heat, add butter and oil.
Add zucchini, onion and tomatoes, and saute for about 5 minutes.
Add basil, salt and pepper, stir.
Pour into serving dish, top with Parmesan cheese.
Serve hot, with more cheese if desired.
Amount Per Serving: Calories: 156 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 20mg Sodium: 305mg Carbohydrates: 12g Fiber: 2g Sugar: 7g Protein: 4g