A bright, rustic dish of sautéed zucchini tossed with ripe tomatoes, fresh basil, and aromatic seasonings—refreshing, light, and bursting with summer flavors.
Why You’ll Love This Recipe
It’s simple, fresh, and bursting with color. The tender yet not mushy zucchini combines perfectly with juicy tomatoes and fragrant basil. Perfect as a light main or side—minimal components, maximum flavor.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Zucchini, sliced
- Tomatoes, diced
- Olive oil
- Garlic, minced
- Fresh basil, chopped
- Salt and pepper
- Optional: onion, balsamic vinegar, red pepper flakes
directions
- Heat olive oil in a skillet; sauté garlic (and onion, if using) until fragrant.
- Add zucchini and sauté until lightly browned and tender.
- Stir in tomatoes, cook until just softened. Season with salt and pepper, stir in basil just before serving.
Servings and timing
- Servings: 2–3
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
Variations
- Add a splash of balsamic vinegar for tang.
- Sprinkle with grated Parmesan or crumbled feta for richness.
- Introduce red pepper flakes for heat.
- Add olives or capers for briny depth.
storage/reheating
Store in the refrigerator for up to 2 days. Reheat gently in a skillet or enjoy at room temperature.
FAQs
Can I use other squash?
Yes—summer squash or yellow squash work similarly.
Can I add onions?
Yes—sauté onions with the garlic at the beginning for more flavor.
Is this suitable for vegans?
Yes—all ingredients shown are plant-based.
Can I omit tomatoes?
Yes—zucchini with garlic and basil alone is still delicious.
How to keep zucchini from getting watery?
Cook over medium‑high heat quickly and drain excess liquid if necessary.
Can I add herbs besides basil?
Parsley, oregano, thyme, or mint can all bring unique flavors.
Is this suitable for freezing?
Not recommended—zucchini can become mushy upon thawing.
Can I make this ahead?
Yes—prepare and refrigerate; reheat briefly, or serve chilled.
Can I serve this cold?
Absolutely—chilled or at room temperature, it makes a refreshing salad-like side.
What pairs well with this dish?
Grilled meats, fish, pasta, rice dishes, or crusty bread.
Conclusion
This sautéed zucchini with tomatoes and basil is a vibrant and effortless dish that celebrates fresh produce. It’s versatile, quick, and makes a flavorful addition to any meal.
PrintSautéed Zucchini with Tomatoes and Basil
A light, fresh, and healthy side dish made with tender sautéed zucchini, juicy tomatoes, and fragrant basil. Perfect for summer meals or as a topping for pasta or grilled meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéed
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh basil, chopped
- 1 tbsp balsamic vinegar (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add zucchini slices and cook for 5–6 minutes, stirring occasionally, until tender and slightly golden.
- Add cherry tomatoes, salt, pepper, and red pepper flakes if using. Cook for another 3–4 minutes until tomatoes begin to soften.
- Stir in balsamic vinegar if using and cook for 1 more minute.
- Remove from heat and sprinkle with fresh basil before serving.
Notes
- Use heirloom or grape tomatoes for added color and flavor.
- Great served warm or at room temperature.
- Add crumbled feta or grated Parmesan for extra richness.
Nutrition
- Serving Size: 1 portion
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg