Sauteed Zucchini And Tomatoes 30 Minute Meal

Fresh, colorful, and flavorful, sauteed zucchini and tomatoes are the perfect way to enjoy fresh summer veggies!

In this recipe, veggies are simply seasoned and pan-fried and then topped with melty cheese. It’s the perfect side to any meal (or a great addition to pasta!).

Why We Love This Side Dish

Once you see how

Zucchini and tomatoes are sauteed and ready in less than 10 minutes!One pan makes means less fuss, less mess.Fresh, healthy, and packed with flavor.Serve as a simple side dish with grilled chicken, pork, or fish.This mixture is also great served over rice or pasta.

Variations

Add other vegetables like eggplant, mushrooms, bell peppers, or asparagus.Add a bit of tomato sauce and simmer a couple of minutes before serving.Stir in additional herbs like oregano or Italian seasoning.Make ahead and layer in a baking dish. Top with cheese and bake a few minutes before serving.

How to Make Zucchini & Tomatoes

This side dish is a delicious way of using up all that fresh summer produce like zucchini and tomatoes.

Ingredients

Zucchini – Zucchini is plentiful during the spring and summer months. For a splash of color, add some yellow squash.

Tomatoes – Cherry tomatoes or grape tomatoes are great in this dish. We also love Roma tomatoes as they hold up well. A can of drained diced tomatoes works too.

Cheese – While cheese is optional, we love the addition of a little bit of mozzarella and parmesan. Sprinkle on top and cover with a lid to allow it to melt. If your pan is oven safe, place it under the broiler for a minute or two if you’d like.

Seasonings – Simple seasonings allow the flavor of the zucchini and tomatoes to shine. A couple of cloves of garlic and some herbs is all you need. If you have fresh basil, it should be added after cooking.

Cook onion in oil until tender. Add garlic, zucchini, parsley, and basil (as per the recipe below) and saute. Add tomato, seasoned salt & pepper. Remove from heat, sprinkle on cheeses and cover until cheese melts.

PRO TIP: For browned and bubbly cheese, place the skillet under the broiler.

Storing Leftovers

Store zucchini and tomatoes in a covered container in the refrigerator for up to 3 days.

Add leftovers to stir-fries, omelets, casseroles, soups, or pasta sauce. Freeze in portions in zippered bags for up to 6 weeks and thaw in the refrigerator.

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Did you make this Zucchini and Tomatoes Recipe? Be sure to leave a comment and a rating below!