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The recipe box


Extreme zucchini

English | español

Turn simple summer ingredients into a tasty side dish. This is a great recipe to keep handy as you harvest from your garden or visit farmers markets.

Number of Servings: 4

Serving size: 1/2 cup


1 cup zucchini, with skin, cut into 1 inch cubes

1 medium tomato, chopped into 1 inch chunks

1/4 cup yellow bell pepper, diced

1/4 cup onion, diced

1/2 tablespoon low-fat mayonnaise

Optional: Salt and pepper


Time needed: 15 minutes preparation; 20 minutes cook time

  1. Combine first 4 ingredients in a small sauce pan.
  2. Cook on medium-low heat until vegetables are tender, about 20 minutes, stirring occasionally.
  3. Remove from stove top and mix in the mayonnaise.
  4. Add salt and pepper to taste, if desired.

Nutritional information

Calories 19
Total Fat: 0.42 g
Saturated Fat: 0.1 g
Sodium: 22 mg
Total Carbohydrate: 4 g
Dietary Fiber: 1 g
Protein: 1 g

Allergens: Check the mayonnaise container for possible allergens.

Tips and variations

Try substituting other types of summer squash and other colors of peppers for this recipe.

Experiment with flavors by adding herbs such as basil, marjoram, or thyme. Use 1/2 teaspoon dried or 1 1/2 teaspoon chopped fresh herbs.


This was adapted from the Fruits & Veggies — More Matters® Extreme zucchini (no date).

Related resources

Whole wheat pasta with marinara sauce — Use this recipe to make homemade spaghetti sauce. It is easy, tasty, and much healthier than jarred sauces.

Ratatouille — Try cooking this French classic for your family. It is a flavorful summer dish that uses vegetables commonly found at farmers markets.

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