Sautéed Zucchini and Tomatoes
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.
Servings: 4 servings
Calories: 198kcal
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 teaspoons dried red pepper flakes
- 2 teaspoons kosher salt
- ½ teaspoons 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.
- 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.
Nutrition
Calories: 198kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 1361mg | Potassium: 930mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1235IU | Vitamin C: 68mg | Calcium: 151mg | Iron: 2mg