Short Ribs And Zucchini
Tender short ribs simmered with tomatoes and Italian seasoning, topped with zucchini slices for a hearty, flavorful dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Brown the short ribs on both sides and drain the grease.
- Pour the whole tomatoes and Italian seasoning over the ribs.
- Add salt and pepper to taste.
- Cover and bring to a boil for 5 minutes, then reduce heat and simmer until ribs are tender.
- Slice the zucchini and place the slices over the ribs.
- Continue simmering until the zucchini is tender.
- Serve on a platter with zucchini and tomatoes around the ribs.
Tips & Substitutions
To enhance the flavor, consider marinating the short ribs overnight in your favorite spices. If you prefer a bit of heat, add a pinch of red pepper flakes when cooking. For a lighter version, substitute the short ribs with chicken thighs or a plant-based protein to cater to vegan recipes. Adjust the seasoning to fit your taste, and feel free to add other vegetables like bell peppers or carrots.
Serving Suggestions
Serve the short ribs on a large platter with the zucchini and tomatoes arranged around them for a beautiful presentation. This dish pairs wonderfully with creamy mashed potatoes or a fresh Greek Cabbage Salad for a balanced meal. For a complete dinner experience, consider offering a side of Bruschetta With Tomatoes And Capers to start your meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs and vegetables in a saucepan over low heat, adding a splash of broth or water to maintain moisture, and cover until warmed through. Alternatively, you can reheat in the microwave until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Short Ribs And Zucchini contains roughly 135 calories, with 9g protein, 3g carbohydrates, and 10g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless short ribs for this recipe?
Yes, you can use boneless short ribs. They will cook faster than bone-in ribs, so adjust the cooking time accordingly. Keep an eye on them while simmering to ensure they don’t overcook and dry out.
What can I substitute for zucchini?
If zucchini isn't available, yellow squash or eggplant can be great substitutes. Both will provide a similar texture and absorb the flavors of the dish well. Just slice them to the same thickness as zucchini for even cooking.
Can I make this dish in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the short ribs first, then place them in the slow cooker with the tomatoes and seasoning. Cook on low for 6-8 hours or until tender, adding the zucchini during the last hour of cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).