Sautéed Zucchini and Cherry Tomatoes

Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

Servings: 4
Total Time: 15 Minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, diced
  • 1 pound zucchini (2-3 medium), cut into 1/2-inch chunks
  • 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil, plus more for garnish if desired

Instructions

  1. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  2. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 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

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.