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Tomato-Zucchini Stir-Fy

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Tomato-Zucchini Stir-Fy
  • Prep 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 6
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Serve this tomato-zucchini stir-fry over rice for a tasty dinner that's ready in just 20 minutes.
Updated Dec 23, 2011

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Use a food processor to slice the zucchini and onion, and to shred the cheese.
  • tip 2
    Eight ounces of cooked angel hair pasta is a good substitute for the hot cooked rice.

Nutrition Information

250 Calories, 6g Total Fat, 10g Protein, 39g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
290mg
12%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
5g
Protein
10g
% 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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