Sautéed zucchini with tomatoes are a flavourful late summer side dish. Made from just a few ingredients, in less than 30 minutes. The perfect, fresh and healthy side to any dish!
Sauteed zucchini and tomatoes is a really fast and easy side dish to make. Perfect when zucchini and tomatoes are in season, just like this Tomato Zucchini Soup. But it can also be made all year round for a healthy side. Zucchini is such a versatile vegetable that can be prepared in so many different ways. Like roasting it to make this creamy Zucchini dip or served raw like this Zucchini ribbon salad.
Zucchini also tastes great in sweet desserts, like these Zucchini Brownies.
Jump to:
Ingredients
All you need to make this zucchini sauté with tomatoes, are a few pantry ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Zucchini, cut in half lengthwise and then sliced
- Cherry tomatoes, cut in half
- Shallot, chopped
- Garlic, minced
- Olive oil
- Italian seasoning, or dried oregano
- Sea salt
- Ground black pepper
- Parmesan cheese, or pecorino cheese, grated
- Fresh parsley, for topping
See recipe card for quantities.
Instructions
All you need to make these sautéed cherry tomatoes and zucchini, are a few pantry ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Step 1: Chop all the vegetables. Cut the zucchini in half lengthwise, and then sliced. Cut the cherry tomatoes in half. Chop the shallot and mince the garlic.
- Step 2: Add half the olive oil to a large skillet, heat over medium-high heat with the chopped shallot and sauté until soft and translucent. Add the garlic and sauté for another 1-2 minutes until fragrant. Remove the shallot and garlic from the pan.
- Step 3: Heat the reserved olive oil and add the zucchini slices with the Italian seasoning, salt and pepper.
- Step 4: Stir well and sauté until lightly golden brown.
Step 5: Add the tomatoes and the fried shallots and garlic from earlier. Stir and lower the heat to a simmer. Let it cook for another 8-10 minutes or until the tomatoes are soft, while stirring a few times.
Step 6: Take off the heat and season with more salt and black pepper to taste. Top with grated parmesan cheese and some chopped parsley.
Hint: Sauté the veggies until they are done to your liking, these still have a little bite to them. For a softer texture, cook them for a little longer.
Substitutions and Variations
- Onion – This zucchini and tomato recipe uses shallot for a mild onion taste. That can also be replaced with ½ a normal yellow onion, red onion or leek.
- Tomatoes – Instead of cherry tomatoes, 2 large tomatoes like heirloom or can also be used. Chop them in large chunks.
- Cheese – The grated parmesan cheese ads some great flavor to this vegetable side dish. Other alternatives are crumbled feta cheese or pearl mozzarella. For an extra luxurious dish, use creamy burrata cheese.
- Vegan – for a vegan zucchini and tomato dish, use a vegan parmesan cheese alternative or leave it out.
- Herbs – some fresh herbs tastes great! This veggie side dish uses chopped parsley but other great options are fresh basil or a little fresh oregano. Use your favorit herb!
- Spicy – Spice it up by topping with some red pepper flakes to taste.
Some other great veggie side sites to try are these sautéed Mushrooms and green beans or these Grilled Zucchini with Feta Cheese.
Storage
This side dish tastes best when served straight away. But if these are any leftovers, place them in an airtight container or heavy duty ziplock bag. Store in the fridge for up to 4-5 days. Reheat a little in the microwave, and top with some grated parmesan cheese if desired.
I don’t recommend freezing this dish since it will change the texture a lot.
Another great zucchini tomato recipe to try is Tomato Zucchini Soup.
Top Tip
Any leftovers of these italian zucchini and tomatoes can also be used in other dishes.
- Add them to your favourite marinara sauce and serve with pasta.
- Use them as a pizza topping.
- Add them to a wrap or sandwich.
- Serve with some hummus like this Pesto Hummus or this Zucchini dip, and some crusty bread, for a great snack or appetiser.
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment down below, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Sautéed zucchini with tomatoes are a flavourful late summer side dish. Made from just a few ingredients, in less than 30 minutes. The perfect, fresh and healthy side to any dish!
- 1 medium zucchini, ends trimmed, cut in half lengthwise and then sliced
- 2 cups cherry tomatoes, cut in half
-
1
large shallot,
chopped
- 4 garlic cloves, minced
- 2 tablespoon olive oil
- 1 teaspoon Italian seasoning, or dried oregano
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup parmesan cheese, grated
- Fresh parsley for topping
-
Add half the olive oil to a large skillet, heat over medium-high heat with the chopped shallot and sauté until soft and translucent. Add the garlic and sauté for another 1-2 minutes until fragrant. Remove the shallot and garlic from the pan.
-
Heat the reserved olive oil and add the zucchini slices with the Italian seasoning, salt and pepper. Stir well and sauté for about 5 minutes.
-
Add the tomatoes and the fried shallots and garlic from earlier. Stir and lower the heat to a simmer. Let it cook for another 8-10 minutes or until the tomatoes are soft, while stirring a few times.
-
Take the pan off the heat and season with more salt and black pepper to taste. Top with grated parmesan cheese and some chopped parsley.
Leave a Reply