Sautéed Zucchini and Tomatoes

4 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Keyword: sauteed zucchini and tomatoes

Servings: servings

Calories: 198kcal

Author: Kasey Schwartz

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

Storage:

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