Fresh, colorful, and flavorful, sauteed zucchini and tomatoes are the perfect way to enjoy fresh summer veggies!
In this recipe, veggies are simply seasoned and pan-fried and then topped with melty cheese. It’s the perfect side to any meal (or a great addition to pasta!).
Why We Love This Side Dish
Once you see how
- Zucchini and tomatoes are sauteed and ready in less than 10 minutes!
- One pan makes means less fuss, less mess.
- Fresh, healthy, and packed with flavor.
- Serve as a simple side dish with grilled chicken, pork, or fish.
- This mixture is also great served over rice or pasta.
Ingredients
Zucchini – Zucchini is plentiful during the spring and summer months. For a splash of color, add some yellow squash.
Tomatoes – Cherry tomatoes or grape tomatoes are great in this dish. We also love Roma tomatoes as they hold up well. A can of drained diced tomatoes works too.
Cheese – While cheese is optional, we love the addition of a little bit of mozzarella and parmesan. Sprinkle on top and cover with a lid to allow it to melt. If your pan is oven safe, place it under the broiler for a minute or two if you’d like.
Seasonings – Simple seasonings allow the flavor of the zucchini and tomatoes to shine. A couple of cloves of garlic and some herbs is all you need. If you have fresh basil, it should be added after cooking.
Variations
- Add other vegetables like eggplant, mushrooms, bell peppers, or asparagus.
- Add a bit of tomato sauce and simmer a couple of minutes before serving.
- Stir in additional herbs like oregano or Italian seasoning.
- Make ahead and layer in a baking dish. Top with cheese and bake a few minutes before serving.
How to Make Zucchini & Tomatoes
This side dish is a delicious way of using up all that fresh summer produce like zucchini and tomatoes.
- Cook onion in oil until tender.
- Add garlic, zucchini, parsley, and basil (as per the recipe below) and saute.
- Add tomato, seasoned salt & pepper.
- Remove from heat, sprinkle on cheeses and cover until cheese melts.
PRO TIP: For browned and bubbly cheese, place the skillet under the broiler.
Storing Leftovers
Store zucchini and tomatoes in a covered container in the refrigerator for up to 3 days.
Add leftovers to stir-fries, omelets, casseroles, soups, or pasta sauce. Freeze in portions in zippered bags for up to 6 weeks and thaw in the refrigerator.
More Zucchini Recipes We Love
Zucchini is a delicously versatile veggie and cooks quickly! Here are a few of our favorites side dishes.
Did you make this Zucchini and Tomatoes Recipe? Be sure to leave a comment and a rating below!
Sauteed Zucchini and Tomatoes
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- 2 cloves garlic minced
- 1 large zucchini cut into ½-inch cubes
- 1 teaspoon dried parsley
- ¼ teaspoon dried basil
- 1 cup ripe tomatoes diced, any variety
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 ounce mozzarella cheese shredded
- ½ ounce parmesan cheese shredded
Instructions
- Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
- Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
- Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
- Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This was fresh, straightforward and delicious!!!
Literally every single thing I’ve cooked from your recipes has been 11/10!!! I loved this one so much. Rich and flavorful
I am so glad you are enjoying the recipes Lily!
So good and easy. Fixed it for lunch and served it over rice. I’m trying to talk myself out of just finishing off the rest. Saving this recipe.
I am so glad you enjoyed this recipe DK!
Delicious quick easy thx once more another great recipe.
I am so glad you enjoyed this recipe Shirley!
Absolutely delicious!!
I am so glad you enjoyed this recipe Bev!
A very nice addition to our family meal. I had grape tomatoes and a roma tomato and the grape tomatoes tasted better and would use them exclusively in this recipe.
So glad you loved it Heidi!
This dish was amazing. We served it with spaghetti. Also had fresh beans and fresh corn on the cob. I might add a little more garlic and onions. Thanks so much for sharing it.
I’m so glad you loved it P.J., it’s a summer favorite for us too!
Wow! This was AWESOME! Got to use zucchini, tomatoes and basil from the garden and I loved it! Thanks, as always, Holly.
So glad you loved this recipe Shannon! Garden veggies are always so good.
Delicious & so easy! I used Diced Fire-Roasted tomatoes (drained) and added fresh basil at the end.
I made this on the sauté setting in my Instant Pot. Added chicken boneless breast cubes in when sautéing the onions and dumped some extra of both cheeses in before shutting off the pot and letting it sit with the lid for a few minutes. This is a KEEPER recipe. So easy and super yummy!
So happy to hear it worked in the Instant Pot, Nancy!