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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Comments
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Absolutely LOVE this recipe! Was trying to find something a little different for veges, and this hit the mark! Great flavor, easy to put together. Thank you!!
I love this recipe. Everything goes perfectly well with eachother and its easy. I find that my zucchini always cooks faster than the way I like my tomatoes cooked, so I put my tomatoes in first and let them cook up really good before I add the zucchini.
This dish is amazing! My kids love this and it as hard to get them to eat zucchini. I like this dish with simple grilled chicken. It is also a great sauce for pasta!
I’ve made this recipe over and over again…and it NEVER disappoints. Such simple ingredients, but so elegant.
Another winner!!! THANK YOU JENN you never let me down! I always know I’m going to serve a delightful meal when I use your recipes. I can’t believe it took me so long to make such an obviously yummy side dish. It will be yet another staple at our house.
This was delicious with garden fresh vegetables! Very easy and simple but flavorful!
Quick, easy and tasty. It was yummy even though I used a 1 lb. chunk of a giant zucchini that my neighbor gave me. I suspect it would be even better with smaller, more tender zucchini.
one year after….. or so!
care for another comment?
Believe it or not; I made this yesterday because I had:
2 zucchini
3 hands full of cherry toms
onions, garlic, herbs from the garden
2/3 orig Greek feta cheese
—-
made this in exactly the same way as you wrote and found your recipe because I thought I would like to see with how many gorgeous recipes for zucchini the web is coming up….
We had Greek keftas with it and Greek yoghurt with herbs & salt flakes…. And an Italian organic red wine (there ARE certain bonuses for being a Swiss couple living in France and having friends from all over the world….)
Kiki
PS: I’m so charmed with your recipes that I subscribed… :)))
I made this last night as part of a vegetarian dinner. Very delicious and I love how it showcases summer vegetables. Thank you for the recipe!
This is not only a delicious dish, but it is also beautiful, cheap, healthy & easy! I’ll be making this a lot more often.