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Zucchini and Tomatoes » Simple and Healthy Recipe! ✅

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This easy summer zucchini and tomato side dish is our favorite way to enjoy freshly picked tomatoes and zucchini. Perfect over pasta with garlic butter or on its own.

The garden is full of zucchini and tomatoes, what to do? Enjoy the abundance and of course make delicious recipes. This zucchini and tomato recipe is a hit at our house and is perfect for a pasta with a bit of garlic and olive oil.

Ingredients and recipe notes:

  • Zucchini
  • Tomatoes
  • Garlic
  • Avocado Oil or Extra Virgin Olive Oil
  • Salt
  • pepper, optional
  • fresh herbs, optional

step by step instructions

For the total number of ingredients and full instructions on how to make zucchini and tomatoes, see the recipe card below.

We start by chopping the zucchini and tomatoes. Set aside. Then you’re going to mince the garlic.

Heat a frying pan with a little oil and then lightly cook the garlic, but do not brown it or it will turn bitter.

Add the zucchini and cook for a few minutes before adding the tomatoes. Cook until you reach the desired doneness for your vegetables.

Recipe suggestions and changes:

  • Do you like the taste of oil? Use extra virgin olive oil. If you don’t like it, you can use avocado oil, which is a neutral oil.
  • Add more garlic if you like, you can also do a whole garlic bulb.
  • When cooked, add a little oil, then add a little pasta water and season with the fresh pasta for a delicious hot pasta salad.

Tips for storage and heating:

  • Refrigerate: Store leftover zucchini and tomatoes in an airtight container and enjoy within 3-5 days.

How to serve:

This is a great summer side dish that goes perfectly with crusty bread, pasta, and your favorite main course.

Frequent questions

What other vegetables can I add?

Our top picks would be eggplant, onions, yellow squash, mushrooms, or even bell peppers.

How can I add heat to this dish?

I love adding chopped chili flakes to my serving for a kick.

other recipes with zucchini

courgettes and tomatoes

This easy summer zucchini and tomato side dish is our favorite way to enjoy freshly picked tomatoes and zucchini. Perfect over pasta with garlic butter or on its own.

Preparation time: 5 min

Cooking time: 10 min

Total time: 15 minutes

Range: Garnish

American kitchen

Keyword: Sautéed Zucchini, Tomatoes, Zucchini, Zucchini and Tomatoes

Servings: 4

Calories: 96kcal

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 1 pound chopped zucchini, about 1 large zucchini or 2 medium zucchini
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Heat the olive oil over medium heat in a large stainless steel skillet. Add the onions and stir frequently to prevent burning. Cook for about a minute.

  • Add the zucchini and cook for 3 minutes, then add the tomatoes and cook for another 3-5 minutes until the desired tenderness of the vegetables is achieved.

  • Serve as is or season with garlic butter paste.

Serving: 1 serving | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | Sodium: 594mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 740 IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

Nutritional information is calculated automatically and may vary depending on the ingredients and products used. If nutrition numbers are important to you, we recommend that you calculate them yourself.

Have you tried this recipe?⭐⭐⭐⭐⭐ Don’t forget to leave a recipe rating! also, chop@knowyourproducton Instagram and hashtag#know your productsso we can share it!

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