Best 4 Sauteed Zucchini And Tomatoes Recipes

**Sautéed Zucchini and Tomatoes: A Delightful Medley of Fresh Summer Flavors**

Embark on a culinary journey with our sautéed zucchini and tomatoes, a vibrant dish that captures the essence of summer's bounty. This delectable recipe showcases the harmonious blend of tender zucchini, juicy tomatoes, and aromatic herbs, creating a symphony of flavors that will tantalize your taste buds. With its vibrant colors and enticing aroma, this dish is not only a feast for the eyes but also a delightful treat for the palate. Whether served as a standalone side dish, a colorful addition to your main course, or a delectable ingredient in your favorite pasta or grain bowl, sautéed zucchini and tomatoes are sure to elevate any meal. Join us as we explore the culinary delights of this simple yet satisfying dish, with variations and tips to customize it to your liking. Discover the secrets of achieving perfectly cooked vegetables, vibrant colors, and a harmonious balance of flavors in our comprehensive guide to sautéed zucchini and tomatoes.

Here are our top 4 tried and tested recipes!

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

Sauteed Sea Scallops With Tomatoes and Zucchini image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 pounds sea scallops
3 small zucchini, about 1/2 pound
4 small, ripe plum tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
4 tablespoons coarsely chopped basil or parsley

Steps:

Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
Trim the ends of the zucchini, and cut them into 1/8-inch slices.
Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED ZUCCHINI AND TOMATOES

Sauteed Zucchini and Tomatoes image

This sauteed vegetables recipe, courtesy of Campagna chef and owner Mark Strausman, goes well with his Chicken Piccata dish.

Provided by Martha Stewart

Categories Food & Cooking

Yield Serves 2

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
1/2 large tomato, roughly chopped
1 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
Salt and freshly ground black pepper

Steps:

In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

SAUTEED ZUCCHINI, CHERRY TOMATOES, OLIVES AND BASIL

Sauteed Zucchini, Cherry Tomatoes, Olives and Basil image

Make and share this Sauteed Zucchini, Cherry Tomatoes, Olives and Basil recipe from Food.com.

Provided by Galley Wench

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 1/4-1 1/2 lbs zucchini, trimmed, cut into 1/2 inch-thick slices
2 large garlic cloves, sliced
1 1/2 teaspoons chopped fresh rosemary
2 cups small cherry tomatoes, halved
1/3 cup halved pitted kalamata olive
1/4 cup thinly sliced fresh basil
1 tablespoon balsamic vinegar

Steps:

Heat oil in large skilled over medium-high heat.
Add zucchini, garlic, and rosemary.
Sprinkle with salt and pepper.
Saute until zucchini is just tender, about 5 minutes.
Add tomatoes and olives.
Saute until tomatoes just begin to soften, about 2 minutes.
Mix in basil and vinegar.
Season vegetables to taste with salt and pepper.

Nutrition Facts : Calories 78.2, Fat 5.7, SaturatedFat 0.8, Sodium 65.9, Carbohydrate 6.3, Fiber 1.9, Sugar 4.1, Protein 1.8

SAUTEED ZUCCHINI AND MUSHROOM WITH SUN-DRIED TOMATOES

Sauteed Zucchini and Mushroom with Sun-Dried Tomatoes image

Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!

Provided by Bev I Am

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
2 cloves garlic, finely chopped
2 small zucchini, trimmed,cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips (about 4 oz each)
1/2 lb white button mushrooms, stemmed and thinly sliced
1/4 cup dry-packed sun-dried tomato, halves,cut into thin strips with kitchen shears,soaked in warm water to cover for 15 minutes,drain
2 tablespoons vegetable broth
1 tablespoon chopped fresh basil (optional)
salt
fresh ground pepper, to taste

Steps:

In a large nonstick skillet; heat the oil over medium-high heat.
Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
Add mushrooms, sundried-tomatoes, broth and basil, if using.
Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
Remove skillet from the heat and season with salt and pepper.
Serve immediately.

Tips for a Perfect Sautéed Zucchini and Tomatoes:

- Choose the Right Zucchini: Select firm and young zucchini with bright green color. Avoid oversized zucchini as they tend to be less flavorful and may contain more seeds. - Prepare Zucchini Properly: Wash and trim the zucchini. Cut into desired shapes, such as thin slices, half-moons, or even spiralized for a more elegant presentation. - Use Fresh Tomatoes: Opt for ripe and juicy tomatoes for the best flavor. If using canned tomatoes, choose high-quality diced or crushed tomatoes without added salt or seasonings. - Season Wisely: Salt and pepper are essential seasonings for this dish. Additionally, consider adding dried or fresh herbs like basil, oregano, or thyme for extra flavor. Garlic and onion are also great additions. - Don't Overcook: Sautéing zucchini and tomatoes is a quick process. Overcooking can result in mushy vegetables and loss of vibrant colors. Aim to cook until zucchini is tender-crisp and tomatoes are slightly softened but still hold their shape.

Conclusion:

Sautéed zucchini and tomatoes is a delicious and versatile dish that can be enjoyed as a side or main course. With its vibrant colors and flavors, it's a perfect addition to any meal. By following these simple tips and cooking techniques, you can create a sautéed zucchini and tomatoes dish that is both flavorful and visually appealing. So, gather your ingredients, heat up your pan, and get ready to enjoy this delightful combination of fresh vegetables!

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