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–+ servings
green chile fresh zucchini tomatoes side dish
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GREEN CHILE ZUCCHINI SKILLET

Simple skillet recipe for sautéed garden zucchini with tomatoes, green chiles & onion, all topped with Monterey Jack cheese for a flavorful side dish!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side Dish, Vegetables
Cuisine: American
Keyword: GREEN CHILE ZUCCHINI SKILLET, Simple skillet recipe
Servings: 6 servings
Calories: 82kcal
Author: Jessica & Nellie

Ingredients

  • 3 cups zucchini sliced
  • ½ cup onion chopped
  • 1 TBSP olive oil
  • 4 oz green chiles chopped
  • 1 tomato medium, chopped & seeded
  • 1 tsp minced garlic
  • ½ tsp garlic salt
  • ½ tsp pepper
  • ½ cup Monterey Jack cheese shredded

Instructions

  • In a large skillet, saute the zucchini and onion in the oil for 4-5 minutes over medium heat, until just tender.
  • Add in chiles, tomato, garlic, salt & pepper. Give a quick stir, then cook another 3-4 minutes. Sprinkle with cheese and serve immediately. Enjoy!

Notes

Best enjoyed fresh, but leftovers keep in the fridge for 3–4 days in an airtight container. The texture softens a bit, but the flavor stays great.
Freezing isn’t ideal since zucchini and tomatoes can get watery and mushy after thawing, though it still works well stirred into soups, rice, or pasta.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 320mg | Potassium: 243mg | Fiber: 2g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 0.4mg