Sauteed Zucchini and Tomatoes are pan fried until tender and delicious. This recipe is a simple vegetable side dish and a great way to celebrate summer's local bounty. I can always find zucchini in my grocery store so I make this quick stewed zucchini recipe all year round!
I'm already dreaming of cooler weather, pumpkins and butternut squash but I'm not quite ready to let go of summer. At least not yet! Sauteed zucchini and tomatoes celebrates the essence of my local farmers market and makes great use of the abundance of zucchini and tomatoes that are also available in my supermarket all year round.
This stewed zucchini recipe comes together quickly and has the perfect balance of flavors and textures. This simple side dish pairs well with your favorite meat dish or can be added to rice or pasta. It's vegetarian, low fat and gluten free. I also like to serve it with some toasted or crusty bread so that you can soak up the delcious sauce that comes with it.
- Olive Oil – Use any light, neutral-flavored cooking oil.
- Garlic – Freshly minced garlic cloves add a wonderful aromatic quality and earthy flavor to the dish.
- Zucchini – Fresh zucchini is the star of this recipe but you can also use other summer squash such as yellow squash or pattypan squash.
- Italian Seasoning – Italian seasoning combines dried herbs like oregano, basil, thyme, and rosemary.
- Chopped Tomatoes – Fresh, ripe tomatoes are ideal, but you can use canned diced tomatoes (drained) or cherry tomatoes sliced in half.
- Salt and Pepper – Season with kosher salt or sea salt and freshly ground black pepper to enhance the flavors. You can also add a pinch of red pepper flakes if you like your dish a bit spicy.
See recipe card for quantities.
- In a large skillet over medium-high heat, heat olive oil. Add garlic and zucchini to the pan. Sprinkle with Italian seasonings and cook for 5 minutes.
2. Stir in the tomatoes and cook for another 5 minutes. Stir then cook longer on medium heat until veggies are of desired tenderness. Season with salt and pepper before serving.
- Vary the Squash – You can make this quick recipe with other summer squash or blend several varieties for a colorful side dish.
- Use Canned Tomatoes – If fresh tomatoes aren't available, use canned tomatoes that have been drained. You can also use tomato sauce.
- Swap the Herbs – Use fresh herbs like fresh parsley, basil and oregano in place of the Italian seasoning.
- Add Cheese – Top the dish with freshly grated parmesan cheese for a nutty flavor.
- Make it Spicy – Add crushed red pepper or use a spicy canned tomato blend for a kick of heat.
Storage and Leftovers
Allow the leftovers to cool then transfer them to an airtight container. Store in the fridge for 3-4 days.
Reheat leftovers in a skillet or the microwave. They can also be reheated in a pan with scrambled eggs, added to an omelet, tossed with pasta, or even added to soup.
Freezing leftover stewed zucchini is not recommended because it tends to become mushy and watery.
- Choose fresh zucchini and fresh, ripe tomatoes for this healthy side dish.
- Slice zucchini into even slices for even cooking. Aim for ¼ to ½-inch slices.
- Preheat your pan to get a nice sear on the zucchini.
- Take caution not to overcook the garlic. It can burn quickly.
- Replace the Italian seasoning with fresh basil and oregano.
- This recipe cooks quickly. If you prefer firmer sauteed zucchini, keep the cooking time shorter. For softer, stewed zucchini, cook a little longer until everything melds together.
Yes, you can make sautéed zucchini and tomatoes in advance and reheat it. Follow the storage and reheating tips mentioned earlier in this conversation for the best results.
For sauteed zucchini and tomatoes the cooking time will be about 10 minutes total. If you preferred softer, stewed zucchini, extend the cooking time until everything reaches your desired level of tenderness.
Feel free to get creative by adding other summer vegetables like bell peppers, onions, corn kernels, sliced mushrooms or even white beans for flavor and variety.
Yellow squash, pattypan squash, or even a mix of different summer squashes work along with or as a substitute for zucchini in this recipe.
This flavorful vegetable dish come together quickly and is a great option for serving with your favorite main dish. This easy recipe is also ideal for serving over pasta, rice, or quinoa. These are my favorite dishes to serve with Sauteed Zucchini and Tomatoes:
- Crock Pot Italian Porketta Roast
- Easy Pan Fried Chicken Tenders
- Air Fryer Spaghetti Squash
- The Best Oven Baked Chicken Legs
This zucchini recipe has been in my family for years but I finally got to writing it down. I remember my mom always making it and also being at my grandmother's house and making it in the summer. We would actually pick the zucchini and tomatoes together from my nana's garden then make a big pan. Whenever I make this, I get flooded with those special memories. I hope you will give this zucchini recipe a try as everyone that makes it , enjoys it!
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Sauteed Zucchini and Tomatoes
- 2 tablespoons olive oil
- 1 tablespoon minced garlic about 3 cloves
- 2 medium zucchini, sliced
- 1 teaspoon Italian seasoning
- 1 cup chopped tomatoes
- salt and pepper, to taste
- In a large skillet over medium-high heat, heat olive oil. Add garlic and zucchini to the pan. Sprinkle with Italian seasonings and cook for 5 minutes..
- Stir in the tomatoes and cook for another 5 minutes. Stir then cook longer until veggies are of desired tenderness. Season with salt and pepper before serving.
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