Bowl of zucchini creole with toast and onion, pepper, and herb garnishes

Warm and Flavorful

When the term “Creole” is used in cooking, it usually refers to a spicy mixture of tomatoes, pepper, onion, celery, and seasonings served over brown rice. If you grow zucchini and tomatoes in your garden, this recipe is a great way to celebrate the abundance of summer; however, if you’re not a gardener, the ingredients can be easily obtained year-round at your local supermarket.

Prep Instructions

  • Yield: 8 (1 cup) servings
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes

Recipe Ingredients

  • 8 cups green (or yellow) zucchini, sliced
  • 1 cup onion, diced
  • 1 green pepper, diced
  • 1 clove garlic
  • 3/4 cup water or coconut milk
  • 1 teaspoon salt
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon dill weed
  • 1 tablespoon chicken-style seasoning
  • 3 cups fresh tomatoes, diced
  • 1-2 tablespoons cornstarch, dissolved in 1/4 cup water


  1. Place all ingredients except tomatoes and cornstarch in a saucepan and cook for 8 minutes, or until zucchini is tender.
  2. Dissolve cornstarch in ¼ cup water. Add to saucepan, along with tomatoes. Stir as the sauce comes to a boil and thickens. Serve as a side dish or over pasta topped with tofu “sour cream.”

Nutritional Data

Calories: 46.03
Fat: 0.97 g
Saturated Fat: 0.36 g
Cholesterol: 0 mg
Sodium: 209.99 mg
Carbohydrates: 8.46 g
Fiber: 2.04 g
Sugars: 3.50 g
Protein: 1.93 g
© AdventHealth