Mediterranean Tomato and Zucchini Saute

Special diet: gluten-free, nut-free, soy-free, vegan

Seasoned with fresh garlic and basil, summer squash and tomatoes are the perfect pair in this quick and delicious vegan side dish.

Bowl of sauteed zucchini and grape tomatoes garnished with fresh basil with toasted bread and blue napkin

Zucchini squash and tomatoes are a match made in heaven. They taste great together in dishes like vegetable lasagna, Italian stew, and this simple Mediterranean dish.

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.

Image showing how to slice the zucchini for this recipe

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Collage of 4 images showing how to prepare this 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.

Success tip

Wait to tear the basil leaves until just before serving. Otherwise they will bruise and look discolored.

Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

Serving suggestions

Finished side dish in a white bowls with a serving spoon in it with bottle of olive oil, grape tomatoes, and fresh basil in the background

Enjoy this dish with everything from pasta to veggie meat loaf. Or try it with some toasted crusty bread like my favorite gluten-free vegan sourdough from San Francisco, Bread SRSLY, which you can order online and store in your freezer.

Storing

Leftovers can be stored covered and refrigerated for up to 5 days. Enjoy reheated or straight from the refrigerator. This dish does not freeze well.

FAQ

Should I peel zucchini?

No, there is no need to peel zucchini.

Should zucchini be stored in the refrigerator?

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.

How do you store fresh basil leaves?

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 tomato and zucchini recipes

Looking for more ways to enjoy summer produce? Try some of these vegan Mediterranean diet favorites:

If you love this recipe, please give it 5 stars! ★★★★★

« Watermelon Tomato Salad

Vegan Gifts to Order Online (Not from Amazon!) »