Sautéed Zucchini and Cherry Tomatoes
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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.
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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
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- 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.
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This recipe turned out great! I was pleased that the zucchini stayed firm and didn’t turn to mush, which has happened to me in the past. Also, I added red pepper flakes for a bit of heat. I’ll definitely make this again!
So simple, and so tasty/filling. Subbed the cherry tomatoes for a tomato trio pack from Wegman’s for a texture variant. I was a big fan of this side dish. My main course was the southwestern maple glazed salmon. (Drools.)
I made this last night. I didn’t have enough zucchini so I used asparagus. It was easy, delicious and impressive looking. I sent the recipe to my daughter. This recipe is definitely a keeper.
This is such as easy and refreshing side using fresh summer veggies that I seem to always have in my kitchen. Important to cut the zucchini in large chunks. I sliced it in quarters, then chopped in large chunks. Then you want to add to the sauteed onions and cook for no longer than 5 minutes to keep each chunks slight crispness. Any longer and it will be mushy chunks. Simple, fresh ingredients along with chicken kebabs was a great pair!
Great little summer side dish! Even though you cook everything, it feels very fresh. We’ve had as a side to both pork and chicken, and I think it would go great with steak too due to the tomatoes.
I’ve substituted yellow/ sweet onions for the red onions and it’s gone over quite well.
The recipe is just TOO easy to pass up!
This is my go to recipe for bbqs! It just screams summer. I made it just as directed. Another winner, Jenn!!!
Review: I tried this recipe and found it timely as I had some zucchini laying around. It was delicious! The melding of the flavors was like a festival in my mouth! Yum!! Thank you!
I truly enjoyed this recipe, it was so easy to make.
We’ve made this for years.. In texas summer squash and zucchini are a garden staple. I cheat with minced garlic from a jar, and usually a dry herb added while cooking the tomatoes at the end.
Simply delicious! Would not change a thing.