Sauteed Zucchini and Tomatoes

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Maybe it’s because I grew up in an Asian household where most days we eat multiple dishes (meat, veggies, seafood) family style, but I always insist on having at least 1-2 side dishes with whatever I’m cooking. At the very least I need my meat and veggies, or seafood and greens! This Sauteed Zucchini and Tomatoes dish is one of those simple dishes that can easily be a side to any meat or seafood.

For an example, I actually made it to go with my Lemon Garlic Mahi Mahi – and it went super well together!

Health Benefits

Tomatoes are full of nutrients including Vitamin C, Potassium, Vitamin K1, and Folate (Vitamin B9). It’s great for heart health, cancer prevention, and skin health. [More health info here on tomatoes]

Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A. It’s also high in antioxidants. It’s great for your heart and vision! [More health info here on zucchini]

Ingredients

  • 2 large zucchini, diced into 1/2-inch pieces
  • 1 large tomato (or 4 roma tomatoes), diced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced (~2 tsp of minced garlic)
  • Salt and pepper, as desired

Instructions

Chop and dice the zucchini and tomatoes.

Heat olive oil in cast iron or cooking pan on medium high.

Add zucchini first. It takes a little longer to cook than tomatoes.

Cook covered for about 3 minutes. However, remove the cover about every 30 seconds to a minute to stir occasionally.

Then, add tomatoes and salt and pepper.

Sauteed Zucchini and Tomatoes

Cook covered for another 3-5 minutes. Again, remove the cover about every 30 seconds to a minute to stir occasionally.

And… you’re done! Remove from heat and serve.

Sauteed Zucchini and Tomatoes
Sauteed Zucchini and Tomatoes

Sauteed Zucchini and Tomatoes

Ingredients

  • 2 large zucchini, diced into 1/2-inch pieces
  • 1 large tomato (or 4 roma tomatoes), diced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced (~2 tsp of minced garlic)
  • Salt and pepper, as desired

Instructions

      1. Chop and dice the zucchini and tomatoes.
      2. Heat olive oil in cast iron or cooking pan on medium high.
      3. Add zucchini first. It takes a little longer to cook than tomatoes.
      4. Cook covered for about 3 minutes. However, remove the cover about every 30 seconds to a minute to stir occasionally.
      5. Then, add tomatoes and salt and pepper.
      6. Cook covered for another 3-5 minutes. Again, remove the cover about every 30 seconds to a minute to stir occasionally.
      7. And… you’re done! Remove from heat and serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 81mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

Pin for later!

Sauteed Zucchini and Tomatoes

Looking for more zucchini recipes like this Sauteed Zucchini and Tomatoes? Check out all my zucchini recipes here!

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