Creole Style Zucchini With Tomatoes and Peppers

Creole Zucchini and Tomatoes
Diana Rattray
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
110 Calories
6g Fat
14g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 110
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 45mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Protein 3g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zucchini and tomatoes take on Creole flavors with a dash of Creole seasoning and the Holy Trinity of Cajun (and Creole) cuisine, onion, celery, and bell pepper.

This is an incredibly warm and comforting dish. The flavors come together perfectly, and the Parmesan cheese topping makes it even more flavorful and satisfying. I sauteed a cup of sliced mushrooms and added them along with the tomatoes. Add a teaspoon of basil, if you'd like. It's an extremely versatile dish! 

Fresh tomatoes may be used in the dish, but good quality canned diced tomatoes are just fine. Petite diced tomatoes or fire-roasted give the dish extra texture and flavor.

The recipe makes a generous 6 to 8 servings, and leftovers may be frozen for another meal.


  • 2 tablespoons vegetable oil
  • 1/2 cup onion (chopped)
  • 2 ribs celery (diced)
  • 1 large green bell pepper (cut into thin strips)
  • 1 clove garlic (minced)
  • 1 1/2 to 2 pounds zucchini
  • 1 tablespoon butter (melted)
  • 1 teaspoon Creole seasoning
  • 1/4 to 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • Optional: few dashes of Tabasco or ground cayenne pepper
  • 2 medium tomatoes (peeled and chopped) or a 14.5-ounce can (diced)
  • Dash of salt, to taste
  • Optional: fresh grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat the vegetable oil in a deep, heavy skillet or large saucepan over medium-low heat. Add the chopped onion and diced celery and cook for about 3 to 4 minutes, stirring frequently. Add the bell pepper strips and garlic; continue cooking for 2 minutes. 

  3. Slice the zucchini into 1/2 inch rounds. 

  4. Add the zucchini, basil, butter, salt, pepper, sugar, and Worcestershire sauce to the sauteed vegetable mixture. Add the Tabasco sauce, if using. Increase the heat to medium and continue cooking for 4 minutes. 

  5. Add the fresh or canned tomatoes and cook for 6 to 10 minutes longer. Taste and season with salt, as needed.

  6. Transfer the zucchini and tomatoes to a serving dish and sprinkle with Parmesan cheese, if desired. Or pass the Parmesan cheese at the table.


  • Make this a main dish and serve it over rice. Top with the Parmesan cheese or shredded cheese of your choice.
  • Ladle the zucchini and tomatoes onto plates and top with baked halibut fillets or baked or sauteed chicken breasts.
  • To peel fresh tomatoes, cut a shallow "X" in the bottom of each tomato. Immerse them in boiling water and let them boil for 15 to 25 seconds. Lift them out and immediately immerse them in an ice and water bath. When the tomatoes are cool, starting at the "X," begin peeling the tomatoes. Cut the cores out, slice in half crosswise, and scoop out seeds. Chop and use in the recipe.