Fresh, colorful, and flavorful, sauteed zucchini and tomatoes are the perfect way to enjoy fresh summer veggies!

In this recipe, veggies are simply seasoned and pan-fried and then topped with melty cheese. It’s the perfect side to any meal (or a great addition to pasta!).

Sauteed zucchini and tomatoes in a pan with cheese

Why We Love This Side Dish

Once you see how

  • Zucchini and tomatoes are sauteed and ready in less than 10 minutes!
  • One pan makes means less fuss, less mess.
  • Fresh, healthy, and packed with flavor.
  • Serve as a simple side dish with grilled chicken, pork, or fish.
  • This mixture is also great served over rice or pasta.
diced veggies on a cutting board for Sauteed Zucchini

Ingredients

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

TomatoesCherry tomatoes or grape tomatoes are great in this dish. We also love Roma tomatoes as they hold up well. A can of drained diced tomatoes works too.

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

Seasonings Simple seasonings allow the flavor of the zucchini and tomatoes to shine. A couple of cloves of garlic and some herbs is all you need. If you have fresh basil, it should be added after cooking.

Variations

  • Add other vegetables like eggplant, mushrooms, bell peppers, or asparagus.
  • Add a bit of tomato sauce and simmer a couple of minutes before serving.
  • Stir in additional herbs like oregano or Italian seasoning.
  • Make ahead and layer in a baking dish. Top with cheese and bake a few minutes before serving.
Sauteed zucchini and onions in a pan

How to Make Zucchini & Tomatoes

This side dish is a delicious way of using up all that fresh summer produce like zucchini and tomatoes.

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

PRO TIP: For browned and bubbly cheese, place the skillet under the broiler.

Sauteed zucchini, onions, and tomatoes in a pan

Storing Leftovers

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

Add leftovers to stir-fries, omelets, casseroles, soups, or pasta sauce. Freeze in portions in zippered bags for up to 6 weeks and thaw in the refrigerator.

More Zucchini Recipes We Love

Zucchini is a delicously versatile veggie and cooks quickly! Here are a few of our favorites side dishes.

Did you make this Zucchini and Tomatoes Recipe? Be sure to leave a comment and a rating below! 

Sauteed zucchini and tomatoes in a pan with cheese
5 from 32 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sauteed Zucchini and Tomatoes

Fresh, colorful, and flavorful, this zucchini and tomatoes recipe is the ultimate side dish!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4

Equipment

Ingredients  

  • 1 tablespoon olive oil
  • ½ cup onion diced
  • 2 cloves garlic minced
  • 1 large zucchini cut into ½-inch cubes
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried basil
  • 1 cup ripe tomatoes diced, any variety
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 1 ounce mozzarella cheese shredded
  • ½ ounce parmesan cheese shredded

Instructions 

  • Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
  • Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
  • Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
  • Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.

Notes

Instead of cubes, you can cut zucchini slices 1/4-inch thick.
Optional: If your skillet is oven safe, zucchini can be broiled to brown the cheese instead of covering with a lid,
Zucchini cooks quickly and should be served tender-crisp. Do not overcook.
If using fresh basil, it should be added after the zucchini has cooked.
Sauteed Zucchini can be stored in an airtight container in the fridge for up to 3 days.
Leftovers are great on pizza or added to pasta sauce or pasta salads,
5 from 32 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. A very nice addition to our family meal. I had grape tomatoes and a roma tomato and the grape tomatoes tasted better and would use them exclusively in this recipe.5 stars

  2. This dish was amazing. We served it with spaghetti. Also had fresh beans and fresh corn on the cob. I might add a little more garlic and onions. Thanks so much for sharing it.5 stars

  3. Wow! This was AWESOME! Got to use zucchini, tomatoes and basil from the garden and I loved it! Thanks, as always, Holly.5 stars

  4. I made this on the sauté setting in my Instant Pot. Added chicken boneless breast cubes in when sautéing the onions and dumped some extra of both cheeses in before shutting off the pot and letting it sit with the lid for a few minutes. This is a KEEPER recipe. So easy and super yummy!5 stars