Sautéed Zucchini and Cherry Tomatoes
This post may contain affiliate links. Read my full disclosure policy.
Transform your summer dinners with a simple, flavorful veggie sauté that’s far greater than the sum of its parts.
Crisp zucchini, burst cherry tomatoes, and, meltingly sweet red onions sautéed in olive oil, and finished off with fresh basil. It sounds simple—and it is—but it’s one of those magical dishes where the whole is far greater than the sum of its parts. Pair it with grilled salmon, steak, or chicken and some orzo tossed with a bit of lemon and olive oil for a light and easy weeknight meal.
Table of Contents
“This recipe is so fresh and light, we really loved it and so simple to make.”
What You’ll Need To Make Sauteed Zucchini And Cherry Tomatoes
Step-By-Step Instructions
In a large sauté pan, heat the oil over medium heat. Add the onion.
Cook, stirring frequently, until very soft and pale purple in color, 7 to 8 minutes. Do not brown.
Add the zucchini, tomatoes, garlic, salt, and pepper.
Cook, stirring frequently, for 3 to 5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning, if necessary.
Transfer to a serving dish and garnish with more fresh basil, if desired.
You May Also Like
Sautéed Zucchini and Cherry Tomatoes
Transform your summer dinners with a simple, flavorful veggie sauté that’s far greater than the sum of its parts.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small red onion, diced
- 1 pound zucchini (2 to 3 medium), cut into ½-inch chunks
- 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped basil, plus more for garnish if desired
Instructions
- In a large sauté pan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until very soft and pale purple in color, 7 to 8 minutes. Do not brown.
- Add the zucchini, tomatoes, garlic, salt, and pepper and cook, stirring frequently, for 3 to 5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning, if necessary. Transfer to a serving dish and garnish with more fresh basil, if desired.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 104
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 9g
- Sugar: 6g
- Fiber: 3g
- Protein: 2g
- Sodium: 529mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This dish is so good, anytime of the year! Thanks Jen
This was the first of Jenn’s recipes I ever tried and it remains one of my favorites! It’s quick and delicious, and as I’ve subsequently found out – very forgiving! I’ve used white and yellow onion instead of red; coconut oil instead of olive oil; yellow squash instead of zucchini (I actually prefer it this way); and dried French sweet basil instead of fresh. It’s all good. I even did a cooking demonstration of seven different vegetable dishes for a church group and this was the favorite. It goes great with anything – fish, chicken, Ikea meatballs, steak, pork chops… Even if you don’t like squash, try it and you might be surprised.
What a delicious and filling dish. I can eat it as an entree. I cooked the zucchini a little longer before I added the tomatoes and the remainder of the ingredients. I like squash softer. It was delicious and the sauce that is created it a pleasant surprise. Thanks! Selena.
Great combination . Mixed it with spaghetti noodles . Good the next day as a salad with balsamic vinaigrette. Cook once , eat twice that’s my motto 😁
Best squash recipe ever!
This recipe is so fresh and light, we really loved it and so simple to make.
This is now my favorite zucchini recipe! I just happened to have all the ingredients on hand except the fresh basil but it turned out great with some dried basil. I also substituted Lawry’s seasoned salt for regular salt. This recipe was easy to prepare and from all reviews appears very versatile. Thanks, Jenn!
Could I use yellow or white onions instead?
Yep 🙂
Thank you! I used half a large yellow and turned out great. Smelled really great too!
This recipe is awesome! I am literally flooded with 🍅 ‘s & Zucchini. Not only is it mouth watering it has helped me reduce my tidal wave of fresh produce.
In light of being stuck at home, it helps take a slight edge off becoming a victim of “cabin fever.“
This has become one of my favorite summer sides. As a bonus, the leftovers make a great starter for lunches for my week. For example, last week I cooked some noodles and drained them, put the leftovers in a pan with the noodles, and used some green chili paste and a little cream to make a sauce. It was really good and made about four lunches. Can’t wait to make your recipe again tonight with the fresh veggies I got at our local farmers market.
Easy, fresh & delicious! I used the zucchini, cherry tomatoes & basil right out of my backyard garden.