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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Made the zucchini and tomato dish. it was good, but the addition of crumbled feta added a lot of flavor and was pretty with the green and red.
This was so easy, pretty, and most importantly YUMMY!
I was having some friends over for dinner and almost didn’t make this because I thought it was too simple to impress. I’m so glad I made it anyway! It was perfect and I can’t wait to make it again! Everyone loved it and it was so easy. Thank you!!
It was very good. I had to use a high heat to get the zucchini to brown which decimated the tomatoes, but since my family only likes cooked tomatoes it worked out great. I used 3 zucchini because I wanted to use up what I had on hand. Everyone loved it. Great flavor.
Excellent and so easy! A perfect way to use the small tomatoes and zucchini from our CSA.
Hi Jen – I switched this up a bit when I made it last week. Used summer squash and heirloom tiny tomatoes ( red green brown yellow ) I should have taken a pic to share !
I served this side dish with the lamb burgers and they were the perfect complement for the lamb, also served the zucchini with feta and dill to prepare a Greek inspired meal, along with a nice pilaf!
I love this recipe! It’s mid March, but I made it this week, because I love it! Zucchini can be so bland, but this combination is just perfect, great flavor and perfectly tender crisp! I use the size guidance on the rare occasion I make zucchini and don’t use this recipe! Its perfect!
This is my favourite zucchini dish of all time! For once, my effort cooking with zucchini didn’t turn into a soggy, tasteless mess. I love the flavour combination of the ingredients and the cooking instructions are spot on. I know this is meant as a side dish, but I could just eat this on its own…and I often do! So, so delicious! By the way, this review is way past due. I’ve been making this for close to 2 years. In fact, it’s because of this recipe that I started subscribing to your recipes Jenn. I have stacks of cookbooks, but your website is now my first go to place when looking for ideas. So thankful you share your incredible cooking talent with us!
Thank you, Kasia! So happy you’re enjoying the recipes ?.
I made this dish all summer long! Great as the recipe is written. Can’t wait for zucchini from the garden to make it again.