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Vegan Recipes 
Madagascar Zucchini Skillet
This Madagascar Zucchini Skillet offers a flavorful side dish, reminiscent of bruschetta without the bread. Fresh zucchini is lightly browned and then simmered with chopped tomatoes, bay leaves, and crushed garlic. It's designed to absorb rich flavors before being served, ideally with rice.
Simple Tasty Recipes
Method
- Cut zucchini into long, 1-inch wide strips.
- Boil the zucchini strips for two minutes.
- Transfer the boiled zucchini to a skillet and sauté briefly in vegetable oil until lightly browned.
- Add the chopped tomatoes, bay leaves, crushed garlic, salt, and pepper to the skillet.
- Cook briefly, stirring gently to prevent the zucchini strips from tearing.
- Turn off the heat and let the mixture rest for at least 30 minutes to absorb the flavors. Reheat if needed before serving.
- Remove the bay leaves and garlic cloves before serving with rice.
Notes:
This dish is described as tasting like bruschetta without the bread, making it a delicious and lighter alternative. It's important to let it rest for at least 30 minutes to fully absorb the flavors. Remember to remove the bay leaves and garlic cloves before serving. The recipe is naturally vegan. Serve with rice as suggested. Nutritional values are for the zucchini skillet only and do not include the rice served alongside.
Serving info: Total recipe: 1310g · Yields 4 portions · Portion size: 327.5g
| Nutrient | Per 100g (or 100ml) | Per Portion | % Daily Value |
|---|---|---|---|
| Energy (kcal) | 39.1 | 128.1 | 6.4% |
| Carbohydrates (g) | 4.0 | 13.2 | 4.8% |
| ↳ of which sugars (g) | 2.4 | 8.0 | 16.0% |
| Dietary fiber (g) | 1.1 | 3.5 | 12.6% |
| Protein (g) | 1.2 | 3.9 | 7.9% |
| Total fat (g) | 2.4 | 7.9 | 10.1% |
| ↳ Saturated fat (g) | 0.2 | 0.6 | 3.1% |
| ↳ Monounsaturated fat (g) | 1.4 | 4.5 | |
| ↳ Polyunsaturated fat (g) | 0.6 | 2.0 | |
| ↳ Trans fat (g) | 0.0 | 0.0 | |
| Sodium (mg) | 4.0 | 13.0 | 0.6% |
| Calcium (mg) | 17.6 | 57.7 | 4.4% |
| Iron (mg) | 0.4 | 1.3 | 7.1% |
| Potassium (mg) | 250.6 | 820.7 | 17.5% |
| Vitamin C (mg) | 12.3 | 40.3 | 44.8% |
| Vitamin B12 (µg) | 0.0 | 0.0 | 0.0% |
Ingredient data sources
- Zucchini — 800g — Zucchini, raw — USDA
- Vegetable oil — 28g — Oil, canola — USDA
- Tomatoes — 450g — Tomatoes, red, ripe, raw, year round average — USDA
- Garlic — 32g — Garlic, raw — USDA
⚠️ = estimated or sourced outside the listed databases.
% Daily Value based on FDA 2020 Daily Values for adults (2,000 kcal diet).
Goes Great with
20 min
