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    Home » Recipes » Vegan Side Dish Recipes

    Mediterranean Tomato and Zucchini Saute

    By: Amy Katz · Published: Aug 13, 2020 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Sauteed zucchini and tomatoes garnished with fresh basil

    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.

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More tomato and zucchini recipes
    • 📋 Recipe
    • 💬 Comments

    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

    Image showing labeled ingredients for the recipe (olive oil, grape or cherry tomatoes, fresh basil, zucchini, and cloves of garlic)
    • 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
    1. Heat the olive oil in a large skillet over medium heat. Add the zucchini and saute until lightly browned.
    2. Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.
    3. Remove the skillet from the heat and season to taste with salt.
    4. 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.

    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 tomato and zucchini side 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.

    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lentil Meatloaf Muffins
    • Chickpea Rice Pilaf Recipe
    • Orange Spiced Quinoa

    Storing

    Leftover tomato and zucchini saute 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:

    • Easy Vegan Spaghetti with Zucchini
    • Stewed Zucchini with Tomatoes and Chickpeas
    • Tomato Basil Cucumber Salad with Tofu Feta
    • Mediterranean Grilled Eggplant Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

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

    📋 Recipe

    Overhead of white bowl containing sauteed zucchini and tomatoes garnished with fresh basil leaves

    Mediterranean Tomato and Zucchini Saute

    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.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Side Dish
    Cuisine: Italian, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 54kcal
    Author: Amy Katz

    Equipment

    • Tomato Knife

    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
    US Customary - Metric
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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.

    Notes

    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.
    Serving suggestions:
    • Enjoy with warm bread, pasta, potatoes, or your favorite grains. 
    • Or make it a meal with Mediterranean Yellow Rice, Spaghetti with Garlic and Olive Oil, or Lemon and Garlic Tofu Steaks.
     
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    Nutrition

    Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg

    Nutritional information is an estimation only.

    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.

    « Watermelon Tomato Salad
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Leanne

      June 24, 2022 at 1:54 pm

      5 stars
      This was easy and delicious. I added Kalamati olives to the finished dish and it worked well with the recipe. Yum!!!

      Reply
      • Amy Katz

        June 24, 2022 at 2:51 pm

        I'm so glad you enjoyed it, Leanne! The olives sound like the perfect addition.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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