Seasoned with fresh garlic and basil, Mediterranean tomato and zucchini saute is a delicious vegan side dish you can have on the table just 30 minutes. Bursting with summer flavor, it pairs beautifully with almost anything.
Since it's a rustic dish, you don't need to fuss over cutting the vegetables perfectly, which makes it even quicker to prepare.
Juicy tomatoes and sweet summer squash are a perfect pair. If you enjoy them together in recipes like Mediterranean penne pasta and Italian zucchini stew, you'll love this one too.
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I had all the ingredients fresh from our garden. Tossed it with Fusilli, served with a tossed salad and fresh baked sourdough discard focaccia. What an amazing meal. Next time I'll have to crack open a bottle of wine! Hubs gives it a thumbs up and "Tasty!" His highest compliment.
- Carla
Ingredients
- Tomatoes: Cherry or grape tomatoes work well here because you only have to slice them in half. Or you can dice larger tomatoes to use in this recipe.
- Basil: If you don't have fresh basil you can substitute fresh parsley or oregano. Or simply leave the herbs out.
- Zucchini: I tend to use green squash (also known as courgettes) in this recipe, but any summer squash will work. It's great with yellow squash, crookneck, or pattypan.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Trim the ends of the zucchini, cut them in half horizontally, then in half again, and slice the quarters vertically into chunks.
How to make this zucchini and tomato recipe
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and saute until lightly browned.
- Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.
- Remove the skillet from the heat and season to taste with salt.
- Roughly tear the basil leaves and sprinkle them over the zucchini mixture. Serve immediately or allow to rest and enjoy at room temperature.
Serving suggestions
This tomato and zucchini side dish is extremely versatile. Here are some of my favorite ways to serve it:
- Pair it with veggie meatloaf muffins and fluffy baked potatoes for a hearty, comforting meal
- Serve alongside lemon and garlic tofu steaks and a crisp green salad for a light, balanced plate
- Turn it into a satisfying main by serving it over spaghetti with garlic and olive oil
However you enjoy it, this is a must-make recipe during summer squash season. And for more ways to use fresh zucchini, try one of these savory vegan zucchini recipes next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Mediterranean Tomato and Zucchini Saute
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 pound zucchini, (about 3 medium) sliced into quarters horizontally, then vertically into chunks.
- 3 cloves garlic, minced
- 1 dry pint cherry or grape tomatoes, halved
- salt, to taste
- handful fresh basil leaves
Instructions
- Heat the olive oil in a large skillet over medium heat.1 Tablespoon extra virgin olive oil
- Add the zucchini and saute until lightly browned.1 pound zucchini
- Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.3 cloves garlic, 1 dry pint cherry or grape tomatoes
- Remove the skillet from the heat and season to taste with salt.salt
- Roughly tear the basil leaves and sprinkle them over the zucchini mixture. Serve immediately or allow to rest and enjoy at room temperature.handful fresh basil leaves
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Notes
Nutrition
Nutritional information is an estimation.
Sarah Robinson says
I’ve long made a version of this where I sautéed an onion first. I love to top mine with vegan parm - a recipe from faithful plateful. I shared it with my mom, and she tweaked it by using a can of rotel in place of the onions and omitting the basil and parm. That was a fun twist!
Amy Katz says
Fantastic! Faith is a friend of mine and has great recipes. I like the Rotel idea, too.
Shelly says
I'm trying this dish for the first time. Made it in my wok on the barbecue i only had bow tie pasta fresh tomatoes, fresh zucchini and fresh basil. I think I'll try a drizzle of Ken's Smiply Italian Dressing. pasta is almost done. I'll let you know how good it was.
Amy Katz says
Sounds great!
Joy says
Fabulous
Amy Katz says
Thank you, Joy! 🙂
Mary Walsh says
The zucchini & tomato dish was so easy to make & so delicious! I didn’t have fresh basil but sprinkled dried on top. I also served it over brown rice. Yum!
Amy Katz says
Great idea, Mary! I'm so happy you enjoyed the recipe.
Carla says
I had all the ingredients fresh from our garden. Tossed it with Fusilli, served with a tossed salad and fresh baked sourdough discard focaccia. What an amazing meal. Next time I'll have to crack open a bottle of wine! Hubs gives it a thumbs up and "Tasty!" His highest compliment.
Amy Katz says
I love this! Thank you so much for sharing, Carla. 🙂
Leanne says
This was easy and delicious. I added Kalamati olives to the finished dish and it worked well with the recipe. Yum!!!
Amy Katz says
I'm so glad you enjoyed it, Leanne! The olives sound like the perfect addition.