Sautéed Zucchini And Tomatoes

A wooden spoon stirring a pan of zucchini and tomatoes.

Sautéed Zucchini And Tomatoes

If you're after a quick and flavorful veggie side, these sautéed zucchini and tomatoes are a perfect fit. Ready in 25 minutes and great with almost any meal.

Course side, Side Dish, Vegetarian

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 85kcal

Author Jessy Freimann

Equipment

Ingredients

1 Tablespoon olive oil
1 cup onion diced
3 large cloves garlic, minced
5 cups zucchini, cut to ¼ inch matchsticks (around 2-3 medium zucchini)
¼ teaspoon chili flakes,
1 teaspoon Kosher salt
¼ teaspoon ground black pepper
1 teaspoon Italian seasoning
1 cup tomatoes diced (about 2-3 tomatoes)

Instructions

Heat oil in large sauté pan over medium high heat.
Add onions to pan and sauté stirring periodically, about 3 minutes
Add garlic and crushed red pepper flakes and sauté for 2 more minutes stirring often.
Add zucchini, salt, black pepper and zucchini and sauté for another 5 minutes, stirring periodically.
Add tomatoes and reduce heat to low. Sauté 2 more minutes and serve immediately.

Video

Notes

Give those veggies some breathing room! If the pan’s too full, they’ll steam instead of getting that nice sauté.

Add the tomatoes at the very end. They cook fast and can get mushy if they go in too early. A quick toss at the end keeps them bright and juicy.

If you want to add a little something extra, bell peppers, mushrooms, or spinach work well without overcomplicating it.

A sprinkle of Parmesan or crumbled feta at the end takes this dish to the next level. Use whatever cheese you love or even a drizzle of balsamic glaze!

This recipe’s flexible, so no need to be exact. Taste as you go and make it your own.

Ingredients to prep ahead- Chop the zucchini, dice the onion, mince the garlic, and wash the tomatoes.

Leftovers and storage- Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave. Freezing isn’t ideal as zucchini gets mushy after thawing.

Nutrition