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Tomato-Zucchini Stir-Fy

(1)
  2 reviews
  • 20 min prep time
  • 20 min total time
  • 10 ingredients
  • 6 servings
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Serve this tomato-zucchini stir-fry over rice for a tasty dinner that's ready in just 20 minutes.

Ingredients

4
cups hot cooked rice (cooked as directed on package)
1
tablespoon oil
4
cups (4 medium) sliced zucchini
1/2
cup sliced onion
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/8
teaspoon pepper
3
large tomatoes, cut into 1/2-inch slices
4
oz. (1 cup) shredded mozzarella cheese
1
tablespoon chopped fresh chives

Steps

  • 1 While rice is cooking, heat oil in large nonstick skillet over medium heat until hot. Add zucchini and onion; cook and stir 3 to 5 minutes or until crisp-tender.
  • 2 Stir in basil, salt and pepper. Layer tomatoes over zucchini and onion; sprinkle cheese over top. Cook over medium heat about 3 minutes or until cheese is melted. Sprinkle with chives. Serve over rice.
  • 1 While rice is cooking, heat oil in large nonstick skillet over medium heat until hot. Add zucchini and onion; cook and stir 3 to 5 minutes or until crisp-tender.
  • 2 Stir in basil, salt and pepper. Layer tomatoes over zucchini and onion; sprinkle cheese over top. Cook over medium heat about 3 minutes or until cheese is melted. Sprinkle with chives. Serve over rice.

Expert Tips

Use a food processor to slice the zucchini and onion, and to shred the cheese.

Eight ounces of cooked angel hair pasta is a good substitute for the hot cooked rice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
290mg
12%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
5g
5%
Protein
10g
10%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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