Go Back
–+ servings
Sautéed zucchini and tomatoes with melted cheddar cheese in a black summer zucchini skillet, garnished with black pepper.
Print

Summer Zucchini Skillet

A quick summer zucchini skillet with cheesy Rotel flavor! Perfect way to use up zucchini for an easy weeknight vegetable side dish.
Course Side
Cuisine American
Keyword cheesy zucchini skillet, quick zucchini side dish, summer zucchini skillet, zucchini and Rotel recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 189kcal
Author Kat Jeter & Melinda Machado

Ingredients

  • 3 Zucchini
  • 1 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 can Rotel drained
  • 4 ounces Shredded Cheddar Cheese

Instructions

  • Cut zucchini into quarters and then ½ inch thick slices.
  • Heat olive oil in a skillet over medium high heat.
  • Add the zucchini to the pan and sprinkle with salt. Cook for approximately 5 minutes then stir and flip pieces so they can brown on the other side.
  • Add drained Rotel to the zucchini and stir together. Continue to cook for 3 minutes.
  • Sprinkle with cheddar cheese and cover. Once cheese is melted remove from heat and serve.

Nutrition

Calories: 189kcal | Carbohydrates: 9g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 789mg | Potassium: 599mg | Fiber: 2g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 36mg | Calcium: 256mg | Iron: 2mg