Sautéed Zucchini and Tomatoes
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Last Updated on July 22, 2022 by Lisa Johnson
Sautéed Zucchini and Tomatoes is a quick and easy side dish that is packed with flavor! It can be served with Italian Chicken Thighs, Perfect Grilled Steaks or your favorite seafood.
Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!
I love versatile vegetable dishes, don’t you?
What you need to make this recipe
- four medium zucchini
- Italian diced tomatoes
- minced garlic
- olive oil
- grated Parmesan cheese – optional
- Italian seasoning if needed – different brands have more spices than others
Be sure to check out the detailed printable recipe card below
How to make Italian Sautéed Zucchini and Tomatoes
Sauté zucchini slices in a large skillet over medium-high heat until crisp tender. Add the garlic and cook for one additional minute.
Stir in the diced tomatoes including the juices. Season with salt and pepper and Italian seasoning if needed.
There was barely any seasoning in this brand of tomatoes.^^^
Simmer uncovered until liquid has evaporated, about 9 to 10 minutes.
Sprinkle with Parmesan cheese, if using, and serve.
So much flavor!!
Recipe Notes & Tips
- You can slice your zucchini as thick or thin as you like it, just make sure that the slices are equal so they cook evenly.
- For Whole30/Paleo: sprinkle with Nutritional Yeast Flakes for a cheesy type flavor.
- I have not tried it, but I am guessing that zoodles would also work with this recipe.
Tools used to create this recipe
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More delicious zucchini recipes
- Sautéed Zucchini and Carrots
- Fried Zucchini
- Zucchini Shrimp Scampi
- Charred Summer Vegetables
- Simple Grilled Vegetables
- Zucchini Carbonara
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Enjoy!!
Sautéed Zucchini and Tomatoes
Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil
- 4 medium zucchini cut into 1/4-inch slices
- 2 large cloves garlic minced – about 1 teaspoon
- 15 ounce can Italian diced tomatoes undrained
- 1 teaspoon Italian seasoning if needed
- sea salt and black pepper to taste
- ½ cup grated Parmesan cheese optional
Instructions
- Sauté zucchini slices in a large skillet over medium-high heat until crisp tender, about 10 minutes. Add the garlic and cook for one additional minute.
- Stir in the diced tomatoes including the juices. Season with salt and pepper and Italian seasoning if needed.
- Simmer uncovered until liquid has evaporated, about 9 to 10 minutes.
- Sprinkle with Parmesan cheese, if using, and serve.
Notes
- You can slice your zucchini as thick or thin as you like it, just make sure that the slices are equal so they cook evenly.
- For Whole30/Paleo: sprinkle with Nutritional Yeast Flakes for a cheesy type flavor.
- I have not tried it, but I am guessing that zoodles would also work with this recipe.
- Nutrition information includes the Parmesan cheese.
