Zucchini with tomatoes, olives, and basil

This one skillet meal combines several seasonal veggies, and can easily be modified with others you have on hand (onions, eggplant, etc.).

Zucchini with tomatoes, olives, and basil


  • 3 zucchini and/or squash, sliced and quartered
  • 1 large tomato, diced
  • 1/2 cup kalamata olives, chopped
  • Fresh basil to taste, chopped 
  • 1 tablespoon olive oil
  • 1-2 tablespoons balsamic vinegar


  • Cook sliced zucchini in  olive oil until almost tender.  
  • Add tomato and cook to desired doneness.
  • Add kalamata olives and basil.  Cook for about 2 more minutes, toss with balsamic vinegar
  • Serve with hummus!