Zucchini with Sun-Dried Tomatoes and Onions
If you need an easy summer side dish, look no further than this Zucchini with Sun-Dried Tomatoes and Onions. It’s gluten-free, vegan, and dairy-free.
Mr. Dreamboat doesn’t do too much cooking anymore, but when we first met, he had a few dishes on regular rotation. Zucchini with Sun-Dried Tomatoes and Onions was one of them, and it’s easy to see why. This dish is so quick and easy to make, anyone could do it.
This dish takes well under half an hour to make, start to finish, including prepping the vegetables. The ingredient list is short and all of the ingredients are easy to find. And as an added bonus, it’s also gluten-free, dairy-free, and vegan. It pairs well with any meal, including pasta, pizza, and roasted or grilled meat or fish. Keep reading to learn how to make it.
How to Make Zucchini with Sun-Dried Tomatoes and Onions
Making this veggie-laden side dish is easy, and starts with prepping the vegetables. The onion, garlic, and sun-dried tomatoes should be sliced. Note that if you’re using dry sun-dried tomatoes, and not the oil-packed ones, you’ll have to soak them for a few minutes to rehydrate.
Cut the zucchini into half-circles. First, trim off the ends, then cut all of the zucchinis in half lengthwise. Cut those zucchini halves about 1/3″ (1cm) thick, and you’re left with zucchini half-circles.
Now you’re ready to get cooking. Heat some olive oil (or the oil from the sun-dried tomatoes) in a large skillet. Add the onions, and cook just until they turn translucent. Stir in the garlic and cook until fragrant.
Stir in the sun-dried tomatoes, zucchini, salt, and pepper. Cover the skillet, and cook until the zucchini is just softening, lifting the lid to stir 2-3 times during cooking. Serve immediately.
Zucchini with Sun-Dried Tomatoes and Onions Ingredients
- Olive oil – if you’re using oil-packed sun-dried tomatoes, you can also use the oil from the jar instead of olive oil for extra flavor.
- Yellow onion – alternatively, you can also use white onion, sweet onion, or red onion (though this will affect the color of the dish) instead of yellow onion.
- Garlic – use fresh garlic here – avoid using jarred minced garlic or garlic powder.
- Sun-dried tomatoes – I prefer oil-packed sun-dried tomatoes for this recipe. I find them more convenient because there’s no need to soak them to rehydrate, and they’re more flavorful. You can usually find them in small jars near the pickles and/or canned tomato products.
- Medium zucchinis – If your zucchinis are larger than about 8-10 inches, you won’t need as many of them. Aim for about 2 pounds of zucchini, total. If they’re very large with lots of seeds, you may want to scoop out and discard the seeds, and/or remove any tough seeds that are present.
- Kosher salt – You can also use MSG-salt to enhance the savory flavor of the sun-dried tomatoes.
- Freshly ground black pepper
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Zucchini with Sun-Dried Tomatoes and Onions Nutrition Notes
The nutrition information in the recipe below is for one portion (1/4 of the recipe) of this dish.
This recipe is gluten-free, dairy-free, and vegan as written.
Equipment
Ingredients
Instructions
- Heat 1 Tablespoon olive oil in a large skillet or saute pan over medium heat. Add the sliced onions and cook until translucent, about 3-4 minutes. Stir in the sliced garlic and cook until fragrant, about 1 minute.
- Stir in the sliced sun-dried tomatoes, the sliced zucchini, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cover the skillet and cook until the zucchini is just starting to soften, about 5-7 minutes, stirring 2-3 times during cooking. Serve immediately.
Nutrition
Notes
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