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Zucchini and Tomatoes » Simple and Healthy Recipe! ✅

Fresh, colorful and tasty, sautéed courgettes and tomatoes they are the perfect way to enjoy fresh summer vegetables!

In this recipe, the vegetables are simply seasoned and sautéed and then topped with melted cheese. It’s the perfect side dish for any meal (or a great addition to pasta!).

Because we love this side dish

Once you see how

  • Zucchini and tomatoes sautéed and prepared less than 10 minutes!
  • A pan makes it mean less confusion, less confusion.
  • New, healthy, and full of flavor.
  • Serve as a simple side dish with chicken, pork or grilled fish.
  • This mix is ​​also great served with rice or pasta.


Zucchini Zucchini is abundant during the spring and summer months. For a pop of color, add some yellow squash.

TomatoesCherry tomatoes or cherry tomatoes are excellent in this dish. We also love Roma tomatoes because they hold up well. A can of diced, drained cherry tomatoes is also fine.

CheeseWhile the cheese is optional, we love adding a bit of mozzarella and Parmesan. Sprinkle on top and cover with a lid to melt it. If your pan is oven safe, place it under the broiler for a minute or two if you like.

condiments Simple dressings bring out the flavor of the zucchini and tomatoes. A couple of cloves of garlic and aromatic herbs are enough. If you have fresh basil, you should add it after cooking.


  • Add other vegetables like eggplant, mushrooms, bell peppers, or asparagus.
  • Add some tomato sauce and simmer for a couple of minutes before serving.
  • Add other herbs like oregano or Italian dressing.
  • Go ahead, put it in a pan. Top with cheese and bake a few minutes before serving.

How to make zucchini and tomatoes

This side dish is a delicious way to consume all the fresh summer produce like zucchini and tomatoes.

  1. Cook onion in oil until tender.
  2. Add garlic, zucchini, parsley and basil. (per recipe below) and skip.
  3. Add the seasoned tomato, salt and pepper.
  4. Remove from heat, sprinkle with cheese and cover until cheese melts.

PROFESSIONAL TIP: For bubbly, browned cheese, place pan under rack.

Conservation of leftovers

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

Add leftovers to chips, tortillas, casseroles, soups, or pasta sauce. Freeze in portions in airtight bags for up to 6 weeks and thaw in the refrigerator.

More Zucchini Recipes We Love

Zucchini is a deliciously versatile vegetable and it cooks up fast! These are some of our favorite side dishes.

Other side dish recipes

Did you make this zucchini and tomato recipe? Be sure to leave a comment and rating below!

5 out of 16 votes ↑ Click the stars to vote now! Or to leave a comment, click here!

Sautéed courgettes and cherry tomatoes

Fresh, colorful, and flavorful, this tomato zucchini recipe is the ultimate side dish!

Preparation time 10 minutes

Cooking time 12 minutes

Total time 22 minutes

  • Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.

  • Add the garlic, zucchini, parsley, and basil. Cook until zucchini is crisp-tender, about 5-6 minutes.

  • Add the seasoned tomato, salt and pepper. Cook another 2-3 minutes.

  • Remove from heat, sprinkle with cheese and cover with a lid*, let stand 2-3 minutes, or until cheese is melted.

Instead of cubes, you can slice zucchini 1/4-inch thick. Optional: If your skillet is oven safe, the zucchini can be grilled to brown the cheese instead of covering with a lid, zucchini cook quickly and should be served crisp. Don’t overcook. If using fresh basil, it should be added after the zucchini are cooked. Sautéed zucchini can be stored in the refrigerator in an airtight container for up to 3 days. Leftovers are great on pizza or added to sauce or pasta salads, 5 votes out of 16 ↑ Click the stars to rate now! Or to leave a comment, click here!

Calories: 96 | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 401mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 1mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Complementary American cooking course

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