This sautéed zucchini and tomatoes recipe is the perfect summer side dish! Light and healthy, it’s packed with fresh veggies, the perfect blend of seasonings, and beautiful, vibrant colors.
Pin this recipe now to save it for later
Pin RecipeSummery Sautéed Zucchini and Tomatoes Recipe
This is one side dish that looks as good on the plate as it tastes. The bright red fresh summer tomatoes and gorgeous green zucchini definitely make you want to take a picture of this incredible summer dish. I would say, without a doubt, that sautéed zucchini and tomatoes are Instagram-worthy.
Of course, food should also taste great, not just look picture-perfect. You don’t have to worry about that! I have made this recipe countless times and tweaked the ingredients to give you the most flavor in every bite. The fresh zucchini, sweet cherry tomatoes, and blend of garlic, onions, and seasonings are truly delicious.
The whole recipe takes about 20 minutes from start to finish, but the best part is that you can make it in just one large skillet. That means fewer dishes, less mess, and more time outside enjoying the summer sun! So fire up your grill to make some BBQ chicken, and toss your zucchini and tomatoes into the pan to cook. You will have a show-stopping summer meal in no time!
Recipe Ingredients
To print: see recipe card below
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic – I like to use fresh chopped garlic, but you can also use 1 teaspoon of garlic powder instead.
- 1 red onion
- 4 medium zucchini – Make sure your zucchini has a nice, dark green color.
- 2 teaspoons Italian seasoning – Italian seasoning is a blend of dried basil, oregano, and parsley. Be sure to grab a seasoning that is unsalted.
- 1/2 teaspoon red pepper flakes – Skip the red pepper flakes if you’re not a fan of heat.
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste – If you have extra tomato paste, freeze it! You only need a little for this recipe, so save the rest of the can for later.
- 1 pint cherry tomatoes
- 1 tablespoon lemon juice
- 1/4 cup parmesan cheese
Variations
- Use two green zucchini and two yellow squash. Yellow squash has a mild flavor that goes well with the zucchini and tomatoes. It also adds a nice pop of color to the summer side dish.
- Replace the cherry tomatoes with one large, chopped tomato. Cut your large tomato into pieces that are about one inch in size. You don’t want to dice the tomato too small, or it will turn to mush as it cooks.
- Skip the parmesan cheese to make this recipe for sautéed zucchini and tomatoes vegan.
- Add a sprinkle of fresh basil for a bright, herbaceous taste.
Directions for How to Make Sautéed Zucchini and Tomatoes
- Sauté the aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté for 6 to 7 minutes or until the onions start to brown.
- Cook: Add the zucchini slices, Italian seasoning, red pepper flakes, salt, and freshly ground black pepper. Continue to cook for 6 to 7 minutes, softening the zucchini.
- Add the tomatoes: Once you can easily pierce the veggies with a fork, add the tomato paste and tomatoes. Stir to combine, and heat for 4 to 5 minutes or until the tomatoes begin to break down.
- Top: Remove the sauteed zucchini skillet from the heat, and mix in the lemon juice and cheese. Serve right away!
Serving Suggestions
This sautéed zucchini and tomatoes recipe is the perfect side dish with all your summer meals! Some of my favorite pairing options include:
How to Store
- Store leftover zucchini and tomatoes in an airtight container in the fridge for 4 to 5 days.
- Freeze the mixture for up to 6 weeks, and thaw in the fridge overnight when you’re ready to eat.
- Reheat in 30-second increments in the microwave. Or, warm the veggies in a skillet over medium heat on the stovetop.
Quick Tip
Try making this zucchini and tomatoes recipe on the grill. To do so, toss all the ingredients except the cheese in a large bowl.
Then, add the seasoned veggies to a grill basket. Cook over high heat for about 10 minutes, stirring occasionally to grill the veggies evenly. Divided the vegetables onto plates, and sprinkle them with the Parmesan cheese.
FAQs
If you are worried about your zucchini being soggy, you can remove the seeds. The seeds are edible, but they contain a lot of water. The water from the seeds will come out as the zucchini cooks, which can cause it to be soggy. Scoop the seeds out for a crisper zucchini side dish.
No! You do not need to peel zucchini before cooking. In fact, the skin has lots of nutrients and it adds a pretty green color to the dish.
Zucchini will be tender when it is cooked. You will be able to easily pierce it with a fork when it is ready.
Sautéed Zucchini and Tomatoes
Equipment
- 1 large skillet
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 red onion, diced
- 4 medium zucchini, diced into 1 inch cubes
- 2 teaspoons Italian seasoning
- ½ teaspoon dried red pepper flakes
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 pint cherry tomatoes, halved
- 1 tablespoon lemon juice
- ¼ cup Parmesan cheese, grated
Instructions
- Add the olive oil to a large skillet over medium-high heat. Add the garlic and onion, then sauté 6 to 7 minutes until the onions start to brown. Add the zucchini, Italian seasoning, red pepper flakes, salt and pepper, then continue to cook for another 6 to 7 minutes.3 tablespoons extra virgin olive oil, 3 cloves garlic, minced, 1 red onion, diced, 4 medium zucchini, diced into 1 inch cubes, 2 teaspoons Italian seasoning, ½ teaspoon dried red pepper flakes, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
- Once the vegetables are tender enough to be pierced gently with a fork, add the tomato paste and tomatoes and stir together. Heat until the tomatoes start to break down slightly and are heated through, 4 to 5 minutes. Remove from the heat and mix in the lemon juice and cheese. Serve immediately.2 tablespoons tomato paste, 1 pint cherry tomatoes, halved, 1 tablespoon lemon juice, ¼ cup Parmesan cheese, grated
Notes
- Store leftover zucchini and tomatoes in an airtight container in the fridge for 4 to 5 days.
- Freeze the mixture for up to 6 weeks, and thaw in the fridge overnight when you’re ready to eat.
- Reheat in 30-second increments in the microwave. Or, warm the veggies in a skillet over medium heat on the stovetop.
Nutrition
Did you make this Sautéed Zucchini and Tomatoes recipe? Be sure to let us know how it turned out and leave a rating and comment.
More Tasty Side Dish Recipes
Soups and Salads
Tortellini Pasta Salad
Side Dishes
Summer Vegetable Pasta Salad
Soups and Salads
Summer Salad
Kitchen Tips
How To Grill Vegetables
Side Dishes
Corn Pasta
Side Dishes
