Description
This Garlic Herb Sautéed Zucchini and Tomatoes dish is a delightful celebration of summer flavors. With tender zucchini and juicy tomatoes infused with garlic and fresh herbs, it’s a perfect side dish or light main course.
Ingredients
Scale
- 2 medium zucchinis (about 1 pound), sliced into half-moons
- 1 pint cherry tomatoes, halved (or 2 cups diced ripe tomatoes)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon balsamic vinegar for added flavor
Instructions
- Begin by washing and slicing the zucchinis into half-moons about ¼-inch thick. This thickness ensures they cook evenly and maintain a slight crunch. Set aside.
- Next, halve the cherry tomatoes. If using larger tomatoes, dice them into bite-sized pieces. The goal is to have pieces that will cook quickly and integrate well with the zucchini.
- In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Allow the oil to warm for about 2 minutes until it shimmers but does not smoke; this indicates it’s ready for the garlic.
- Add the minced garlic to the hot oil and sauté for about 30 seconds. Stir continuously, watching for the garlic to turn golden but not brown. Browning can lead to bitterness, so keep a close eye on it!
- Once the garlic is fragrant and lightly golden, add the sliced zucchini. Sauté for about 5-7 minutes, stirring occasionally until the zucchini is tender but still has a slight bite. Look for a vibrant green color and soft edges.
- Now, add the halved cherry tomatoes to the skillet along with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt, and black pepper. Cook for an additional 3-4 minutes until the tomatoes have softened and released their juices, creating a light sauce.
- If you’re using balsamic vinegar, drizzle it over the vegetables during the last minute of cooking. This adds a lovely tangy flavor that enhances the dish beautifully.
- Once everything is well combined and the vegetables are cooked to your liking, remove the skillet from heat. Garnish with freshly chopped parsley before serving for a burst of color and freshness.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Be careful not to overcrowd the pan. Use a heavy-bottomed skillet for even heat distribution. For a more robust flavor, consider increasing the garlic or adding red pepper flakes. Taste as you go to adjust seasoning.