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  • Skillet Zucchini with Tomatoes and Pepperoni

    1 vote
    Skillet Zucchini with Tomatoes and Pepperoni
    Prep: 20 min Cook: 15 min Servings: 5
    by Salad Foodie
    406 recipes
    >
    At the height of zucchini harvest there's no such thing as too many recipes to use it up. This is a simple way to prepare it that amps up the bland flavor of zucchini with spicy pepperoni. You'll think you're in pizza heaven whether you serve this as a main dish or side.

    Ingredients

    • 1 or 2 tablespoons canola oil
    • 1/2 cup chopped onions
    • 2 large cloves garlic, minced
    • 1.5 pounds zucchini, cut lengthwise into quarters, then crosswise into 1/4" slices (see photos)
    • 2 large tomatoes, chopped (or 1 14.5 ounce can diced tomatoes undrained)
    • Salt and pepper to taste
    • 1/2 teaspoon Italian seasoning
    • 2 ounces pepperoni, sliced 1/8" thick (I sliced 2 ounces of Hormel's solid twin pack pepperoni which is about 1" in diameter)
    • 1 1/2 ounces mozzarella cheese, grated

    Directions

    1. Heat oil in large skillet over medium-low.
    2. Add onions to pan and saute 3-4 minutes stirring, adjusting heat as needed to prevent scorching. Add garlic, cook 30 seconds more.
    3. Add zucchini and saute 5 minutes until it is a light golden brown. Add tomatoes, salt, pepper, and Italian seasoning and pepperoni. Cook 5 more minutes uncovered, stirring occasionally until liquid is reduced.
    4. Spoon into serving platter and sprinkle with cheese. Serve immediately.

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