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


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.


  • 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 57 votes↑ Click stars to rate now!
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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


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  • 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


  • 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.


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 57 votes

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
pan full of cooked Zucchini and Tomatoes with a title
pan of cooked Zucchini and Tomatoes with a title
cooked Zucchini and Tomatoes in the pan with writing
Top image - zucchini and tomatoes prepared in a dish. Bottom image - ingredients to make Zucchini and Tomatoes with finished dish in a pan with writing


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. This is a very tasty and simple recipe for anyone can make. I did use fresh basil and about 1/2 teaspoon of sugar. But, your version is very good as well.5 stars

  2. I wrote in about using crushed tomatoes for this dish. I ment diced tomatoes. Just want to let you know I did do the diced tomatoes and it was perfect. There was not much left over. Thank you for sharing this

  3. I love this recipe.i’m wondering if I could use a can of crushed tomatoes. I say no my husband says yes. Help me with this question. Thanks Paula

    1. You could add crushed tomatoes to this recipe but it will turn it into more of a sauce than a vegetable side dish.

  4. I thought I clicked on 5 stars on my earlier comment but it only showed up as 3 stars. This recipe is definitely a 5 star rating.5 stars

  5. Had fresh zucchini and tomatoes and basil from the garden. This recipe worked great! Even my picky husband liked it5 stars

  6. This was very good and easy to make. I used fresh vegetables from the farmers market and basil and parsley from our herb garden. The fresh herbs were added at the end. I also added red bell pepper that I had. We’ll make this again.5 stars

  7. Literally every single thing I’ve cooked from your recipes has been 11/10!!! I loved this one so much. Rich and flavorful

  8. So good and easy. Fixed it for lunch and served it over rice. I’m trying to talk myself out of just finishing off the rest. Saving this recipe.5 stars

  9. 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

  10. 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

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

  12. 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