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+ servings

Sautéed Zucchini and Cherry Tomatoes

Mike Nadelman
Crisp zucchini, burst cherry tomatoes, and meltingly sweet red onions make a lovely summer side dish. We love this with our Salmon Milano but it works for chicken, shrimp, and chickpea proteins as well.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr
Course Side Dish
Cuisine Keto, Vegan
Servings 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 small red onion diced
  • 1 pound zucchini white or green 2-3 medium, cut into 1/2-inch chunks
  • 1- pint cherry or grape tomatoes halved
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil, cilantro or parmesan Optional
  • 2 tablespoons balsamic vinegar


  • Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  • Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Drizzle Balsamic Vinegar to finish. Transfer to a serving dish and garnish with more fresh basil if desired.



Use this for fish or just vegetarian. It works either way
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