Sautéed Zucchini and Cherry Tomatoes Recipe
If you’re craving a vibrant, quick side that practically bursts with summer flavor, you’ll love this Sautéed Zucchini and Cherry Tomatoes recipe. Juicy cherry tomatoes mingle with tender slices of zucchini, all kissed by fresh basil and a sprinkle of Parmesan. The result is a plateful of color and taste that couldn’t be simpler to whip up. Whether you’re dressing up weeknight dinners or searching for a fresh addition to your next cookout, Sautéed Zucchini and Cherry Tomatoes will breeze their way into your heart—and your regular meal rotation!
Ingredients You’ll Need
With just a handful of ingredients, this recipe comes together faster than you’d believe. Each one plays an important role—some add a hint of spice, others lend sweetness or richness—and together, they create a dish you’ll crave again and again.
- Zucchini: Go for firm, medium-sized zucchini; their delicate flavor and gentle creaminess are the perfect canvas for this sauté.
- Cherry Tomatoes: These little gems bring juicy sweetness and gorgeous color that really makes the dish pop.
- Olive Oil: Opt for a fruity extra-virgin olive oil to give your veggies a silky, flavorful base.
- Garlic: A couple of cloves, minced, will infuse the whole skillet with irresistible aroma.
- Red Pepper Flakes (optional): Just a pinch adds subtle heat—skip or adjust to your liking.
- Salt: Essential for brightening all the flavors without overpowering them.
- Black Pepper: Adds a touch of earthiness and a gentle kick.
- Fresh Basil: A shower of fragrant basil at the end adds summery, herbal notes that tie everything together.
- Grated Parmesan Cheese (optional): For a savory hint of richness, or leave it off for a fully plant-based option.
How to Make Sautéed Zucchini and Cherry Tomatoes
Step 1: Prep Your Veggies
Start by slicing your zucchini into half-moons and halving those vibrant cherry tomatoes. This prep only takes a minute, but having everything ready before you heat up the pan makes the cooking process smooth and stress-free.
Step 2: Sauté the Garlic
Drizzle the olive oil into a large skillet and set it over medium heat. Once it’s shimmering, add the minced garlic. Stir it for just about 30 seconds—long enough to get the kitchen smelling heavenly, but not so long that it browns.
Step 3: Cook the Zucchini
Toss in your sliced zucchini and sauté for 4 to 5 minutes. You’re aiming for slightly softened, lightly golden slices that still have just a touch of bite. Stir occasionally for even cooking, but don’t overdo it; you want the zucchini to hold its shape.
Step 4: Add the Tomatoes and Seasonings
Now, drop in the halved cherry tomatoes along with the red pepper flakes (if you want a bit of heat), salt, and black pepper. Cook everything together for another 3 to 4 minutes, letting the tomatoes blister and mingle with the zucchini. Don’t forget to give it a stir every so often so the flavors really come together.
Step 5: Finish with Freshness and Cheese
Take the pan off the heat and toss in your chopped basil. Give everything a gentle mix to spread that glorious aroma through the skillet. If you’re in the mood, finish with a generous sprinkle of grated Parmesan cheese right before serving—the melted, salty bite is pure magic!
How to Serve Sautéed Zucchini and Cherry Tomatoes
Garnishes
A shower of fresh basil leaves or extra Parmesan can take this dish from delightful to downright show-stopping. If you’re feeling zesty, a little squeeze of lemon brings brightness that wakes up every flavor on the plate.
Side Dishes
Sautéed Zucchini and Cherry Tomatoes love good company on the plate. Pair them with grilled chicken, flaky fish, or toss them into a bowl of cooked quinoa for a light, balanced meal. They’re also amazing alongside fluffy couscous or as a topper for creamy polenta.
Creative Ways to Present
Try piling this colorful sauté over a slice of toasted sourdough for a rustic bruschetta-style snack, or tuck it into a warm tortilla for a veggie-packed taco. It’s even lovely tossed through your favorite pasta for a speedy, garden-fresh dinner.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer them into an airtight container. They’ll keep beautifully in the refrigerator for up to three days, staying fresh and flavorful for tomorrow’s lunch or dinner.
Freezing
While Sautéed Zucchini and Cherry Tomatoes are at their best fresh, you can freeze leftovers if needed. Place cooled portions in freezer-safe bags, making sure to press out as much air as possible. They’ll keep for about a month—just note that the texture will be softer after thawing.
Reheating
To gently reheat, simply warm leftovers in a skillet over low heat, stirring occasionally until heated through. You can also pop them in the microwave for a minute or two. A quick sprinkle of fresh basil or an extra pinch of Parmesan will help revive their just-made appeal.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash holds up just as well and brings a sweet, sunny flavor to the dish. You can even mix zucchini and yellow squash for even more color and texture.
Is it okay to skip the Parmesan for a dairy-free version?
Definitely. The Sautéed Zucchini and Cherry Tomatoes are delicious as-is, and skipping the cheese makes them completely vegan. You could also use a sprinkle of nutritional yeast if you like that extra savory note.
Can I add onions or shallots to this recipe?
Yes, adding thinly sliced onions or shallots in with the garlic can add a subtle sweetness and another layer of flavor. Just sauté them until soft before proceeding with the zucchini.
What’s the best way to get golden, not soggy, zucchini?
Don’t overcrowd the skillet—use a large pan and let the zucchini sit undisturbed for a minute or two before stirring. Medium heat is your friend, and don’t forget to season at each step for the best flavor and texture!
Can Sautéed Zucchini and Cherry Tomatoes be made ahead for meal prep?
They’re fantastic for meal prep! Make them up to three days in advance, store in airtight containers, and enjoy them cold or reheated. They retain their color and flavor beautifully, making every lunch or dinner feel a bit more special.
Final Thoughts
It’s truly amazing how something as simple as Sautéed Zucchini and Cherry Tomatoes can deliver so much cheerful flavor with so little effort. Give this recipe a try, and you’ll see just how quickly it becomes a favorite—no matter the season or occasion!
Print
Sautéed Zucchini and Cherry Tomatoes Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make side dish featuring sautéed zucchini and cherry tomatoes with garlic, basil, and Parmesan cheese. This colorful and flavorful dish is a perfect way to enjoy seasonal vegetables.
Ingredients
Zucchini:
- 2 medium zucchini, sliced into half-moons
Cherry Tomatoes:
- 1 cup cherry tomatoes, halved
Others:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat the olive oil: Heat olive oil in a large skillet over medium heat.
- Cook garlic: Add minced garlic and cook for about 30 seconds until fragrant.
- Sauté zucchini: Add sliced zucchini and sauté for 4-5 minutes until it starts to soften.
- Add tomatoes and seasonings: Add cherry tomatoes, red pepper flakes, salt, and black pepper. Cook for another 3-4 minutes until zucchini is tender.
- Finish and serve: Remove from heat, stir in fresh basil. Sprinkle with Parmesan cheese if desired and serve warm.
Notes
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- This dish pairs well with grilled chicken or fish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg
