Sautéed Zucchini and Tomato

Zucchini, cherry tomatoes, and red onions in olive oil are the perfect summer side dish. You can pair this with grilled salmon or chicken, some orzo doused with a bit of lemon, parmesan, and olive oil for a light and easy weeknight meal.


  • Author: Kim Nicholson




1/4 cup extra-virgin olive oil

2 medium zucchini, halved lengthwise and cut into 1/4-inch slices (about 12 ounces)

1-pint cherry tomatoes halved (you can use any summer tomatoes)

1 Vidalia onion, sliced into half moons (again you can use any kind of onion)

Fresh basil leaves (optional)


Begin by chopping the vegetables. I like to cut the zucchini in giant matchsticks, but you can cut it in large coins because you don’t want it to cook too fast and get soggy.

Add olive oil to cover the bottom of a saute pan.

Heat pan to medium-medium low.

Add chopped onion. Saute until onions are soft, approximately 4 minutes. Stir frequently.

Add zucchini and tomatoes and saute until the colors become very bright (this is my favorite way to saute any veggies). Stir frequently.

Remove from heat.

Add fresh basil leaves

Heat the olive oil in a large sauté pan and add the red onions.


I have served this “side dish” as the main dish. You can add it to pasta, rice, or potatoes. Serve with a healthy green salad and you have a complete meal! Enjoy!

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