Quick Braised Zucchini with Tomato and Carrot
Fast weeknight vegetable braise combining zucchini, tomato, carrot, and onion in one skillet. Zucchini is seasoned with salt before cooking, then simmered with aromatics and finished with garlic powder, black pepper, and fresh parsley. Ready in under 20 minutes.
Ingredients
- 2 medium zucchini, ends trimmed and cut into small pieces
- ½ medium onion, diced
- 1 carrot, grated
- 2 medium tomatoes, diced
- 1 tablespoon salt
- 1 tablespoon olive oil or oil
- ½ teaspoon garlic powder
- 1 generous pinch black pepper
- parsley, fresh(optional)
Instructions
- 1
Cut off zucchini ends and cut into small pieces. Transfer to bowl.
- 2
Dice onion, grate carrot, and dice tomatoes. Set aside.
- 3
Season zucchini pieces with salt and mix well.
- 4
Heat oil in skillet over medium heat. Add onion and carrot, stir well.
- 5
Add zucchini and stir, then cover and cook for 10 minutes.
- 6
Add tomato and mix. Season with garlic powder, black pepper, and parsley to taste.
- 7
Turn off heat and serve.
Tips
Pre-salting zucchini draws out excess moisture and helps develop better texture during cooking.
Keep heat at medium to prevent vegetables from burning and ensure even braising.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of water.
Prepare vegetables up to 8 hours ahead. Braise just before serving for best texture.
As vegetable side dish with grilled meat or fish. Serve warm or at room temperature.
Common Mistakes
Do not skip pre-salting zucchini to avoid watery final dish.
Do not omit cover during cooking to avoid drying out vegetables.
Do not cook longer than 10 minutes before adding tomato to avoid mushy zucchini.