Sautéed Zucchini and Tomatoes

If you're looking for a simple, flavorful veggie side dish then you have to try this Sautéed Zucchini and Tomatoes- simple ingredients for maximum flavor!

Check out these other great recipes featuring pecans: Pumpkin Crunch Cake, Caramel Pretzel Turtles

Zucchini and Tomatoes

While zucchini really isn't my favorite veggie, if there was ever one of the many zucchini recipes that I would happily eat it's definitely this one.

The vibe in this dish is definitely Italian flavors- so if you want to feel fancy you could totally call it Italian Zucchini. This whips up super quickly and tastes fantastic next to any main dish you have on hand!

Tips for how to sauté zucchini

• It's a good idea to have all your veggies chopped before starting to cook- this dish goes fast!
• Like any good throw-together recipes, consider the measurements a suggestion- season this with your heart!
• I wait to add the zucchini because you don't want to cook it for too long or it will get soggy- we're shooting for a tender-crisp texture.
• I add the tomatoes at the very end to keep them from breaking down to nothing.

Helpful ingredient information:

• Vegetables- diced onion and minced garlic serve as our flavor base. Zucchini cut to a ¼ inch match stick shape. I love to finish this with diced tomatoes- I don't remove the seeds because I like that it adds a bit of juice that brings this dish together.
• Seasonings- Keep this simple with salt, black pepper and Italian seasoning. I like to add some chili flakes for a spicy kick. If you don't like a spicy foods, feel free to omit the crushed red pepper flakes.

How do you sauté zucchini without getting soggy?

Zucchini is a vegetable with a high water content. If it cooks for too quickly it will break down and release the water which causes it to get soggy. So the key is to not overcook the zucchini.

How do you sauté zucchini without getting soggy?

This entire recipe takes around 20 minutes start to finish and the the zucchini doesn't enter the pan until later in the recipe so it really only cooks for 5-7 minutes.

Can you make this ahead?

I don't encourage you to cook this head as it's got the best texture consumed right away (it tends to get a bit soggy when reheated). You can definitely prep the vegetables in advance.

Can you freeze it?

I don't encourage you to freeze this- zucchini tends to not freeze well due to its high water content.

Can I cook summer squash the same way as zucchini?

Absolutely- summer squash males a great substitute for zucchini, you won't have to change anything about this recipe.

Do I need to peel zucchini?

I choose not to peel it for this recipe, but if you prefer it peeled, you absolutely can.

Leftovers and reheating:

This will last up to 5 days covered in the refrigerator. It can be reheated in the microwave or over medium high heat in a sauté pan.

Ingredients that can be prepped ahead:

• Cut zucchini
• Chop onions
• Peel garlic
• Wash tomatoes

Helpful tools:

1. Chef's knife
2. Cutting board
3. Measuring cups
4. Measuring spoons
5. Wooden spoon
6. Saute pan or braiser

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