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.
“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
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, diced
- 1 lb zucchini, from 2 to 3 medium zucchini, cut into ½-in (13-mm) 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
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 was very simple, healthy, and good!
enjoyed and will make again!
Excellent for summer produce. Added a splash of white wine towards the end and a sprinkle of feta. Fabulous with grilled pesto shrimp recipe.
Hi Jen,
I used our first zucchini harvest of the year to make this recipe, along with a whole beefsteak tomato since I didn’t have cherry tomatoes. It was absolutely divine! So simple, healthy and delicious! Going to make it every week while we have home grown zucchini. Thank you for a wonderful recipe. <3
My fiancé loves when I make this. I decided to make it an entree and added chicken and penne pasta then top with feta when we dish up. It is amazing!
So good. I don’t change a thing. I add to lentil pasta and spaghetti sauce or Alfredo sauce (or both), top with Parmesan and red pepper flakes and viola…mmmmm so good