Do you need to peel zucchini?

No, in fact you should keep it on because it contains healthy vitamins and minerals, plus it's thin, tender and flavorful. But, you can feel free to peel the zucchini if you wish.

Can I use yellow squash in this recipe?

Yes, you can use any type of summer squash in this recipe, including yellow squash.

Can I use frozen zucchini in the Instant Pot? If so, how does it change the cooking time?

You can use frozen zucchini, but it may become more mushy once cooked. You don't typically need to adjust the cooking time, as the Instant Pot will just take a bit longer to come up to pressure.

Can I sauté zucchini in the Instant Pot? If so, how?

Yes, the Instant Pot has a "Sauté" function. After adding a bit of oil and allowing it to heat up, you can add your sliced zucchini and sauté for a few minutes until it reaches your desired doneness. For this recipe, I like to use the pressure cook method though.

Instant Pot Zucchini with Tomatoes

Name: Instant Pot Zucchini with Tomatoes
Prep time: 10 min
Cook time: 4 min
Total time: 34 min
Yield: 3
Cuisine: Healthy
Ingredients: 1 tablespoon olive oil; 1 large zucchini, cut into 1/2-inch slices; 1 14.5-ounce can diced tomatoes, with the juices; ½ onion, diced; 3 garlic cloves, minced; 1 teaspoon red pepper flakes; ½ teaspoon dried basil (or dried oregano); ½ teaspoon sea salt; ¼ teaspoon ground black pepper

instant pot zucchini tomatoes in white bowl.

Instant Pot Zucchini with Tomatoes

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5 from 2 reviews

This Instant Pot Zucchini with Tomatoes and Garlic is an easy summer side dish that everyone loves. This recipe uses seasonal produce and is so flavorful. Gluten-free, vegan, and vegetarian.

Total Time: 34 minutes
Yield: 3 1x

Ingredients

Units Scale

1 tablespoon olive oil
1 large zucchini, cut into 1/2-inch slices
1 14.5–ounce can diced tomatoes, with the juices
1/2 onion, diced
3 garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon dried basil (or dried oregano)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

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Instructions

Pour the olive oil into the bottom of the Instant Pot.
Then, add the zucchini slices on top of the oil.
In a medium mixing bowl, combine the tomatoes, onion, garlic, red pepper flakes, dried basil, salt, and pepper.
Stir to combine and then pour the tomato mixture over the zucchini, but don’t stir.
Lock on the lid and set the time to 4 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for about 10 minutes. Then, use the quick release to get rid of any remaining pressure.
Carefully remove the lid, stir, and serve hot.

Equipment

Instant Pot

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Notes

If you aren’t on a dairy-free or vegan diet, feel free to serve this dish with some freshly-grated Parmesan cheese on top. For dairy-free and vegan, you can use a dairy-free Parmesan cheese alternative (or just leave it out).
The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure and 10 minutes of natural pressure release.
Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 4 minutes
Category: Side dish
Method: Instant Pot pressure cooker
Cuisine: Healthy
Diet: Vegetarian

Nutrition

Serving Size:
Calories: 96
Sugar: 6.1 g
Sodium: 304.9 mg
Fat: 5.1 g
Saturated Fat: 0.7 g
Carbohydrates: 12.9 g
Fiber: 2.2 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://www.cleaneatingkitchen.com/instant-pot-zucchini-with-tomatoes/