Seasoned with fresh garlic and basil, Mediterranean Tomato and Zucchini Saute is a quick and delicious vegan side dish. Juicy tomatoes and sweet summer squash are the perfect pair. It's ready to eat in just 30 minutes!
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Zucchini squash and tomatoes are a match made in heaven. They taste great together in dishes like vegetable lasagna, Italian zucchini and veggie stew, and this simple Mediterranean dish.
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Why you'll love this recipe
- You can make it in 30 minutes with only 6 ingredients.
- It's a rustic dish, so you don't need to worry about cutting the vegetables in perfect shapes.
- It's a celebration of summer flavors and goes with just about everything.
Ingredients
- Tomatoes: Cherry or grape tomatoes work well here because you only have to slice them in half. But don't worry if you only have larger tomatoes. You can dice them up and use them 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: While I tend to use green squash (also known as courgettes) in this recipe, any summer squash you have on hand will work. It's great with yellow squash, crookneck, or pattypan.
To prepare the zucchini, first slice the squash into quarters horizontally. Then slice the quarters vertically into chunks.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- 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.
Amy's tip
Wait to tear the basil leaves until just before serving. Otherwise they will bruise and look discolored.
Serving suggestions
Enjoy this tomato and zucchini side dish with everything from vegan pastas to veggie meatloaf muffins.
I love it with Mediterranean yellow rice, spaghetti with garlic and olive oil, or lemon and garlic tofu steaks.
Storing
Leftover tomato and zucchini saute can be stored in the refrigerator in an airtight container for up to 5 days. Enjoy reheated or straight from the refrigerator. This dish does not freeze well.
Recipe FAQs
No, there is no need to peel zucchini.
Yes, summer squash, unlike winter squash, should be stored in the refrigerator. Keep it dry and uncut in a paper or plastic bag for up to 2 weeks.
To store a bunch of basil on the counter, place the stems in a glass of water like you would a bouquet of flowers. Then cover the basil leaves with a plastic bag. To store basil in the refrigerator, wash and dry the leaves in a salad spinner or by hand. Wrap the dried leaves in a paper tower and put in a plastic bag until ready to use.
More vegan tomato and zucchini recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Mediterranean Tomato and Zucchini Saute
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Ingredients
- 1 Tablespoon 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.
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
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.