Zucchini and Tomato Skillet
Zucchini and tomatoes are sautéed with garlic, shallots, basil, and a splash of broth. It’s a great dish for garden-fresh veggies!
This quick and colorful zucchini and tomato skillet is one of the easiest ways to showcase fresh summer produce. The vegetables cook gently with garlic, shallots, basil, and a splash of broth for a light yet flavorful side dish.
It’s a simple recipe that pairs beautifully with grilled meats, fish, or pasta. The best part? It comes together in about 15 minutes — perfect for busy weeknights or when your garden zucchini is coming in faster than you can use it!
What You’ll Like About This Dish
Fresh and vibrant. Zucchini, tomatoes, and basil bring bright, summery flavor to the table.
Quick to make. Ready in minutes with minimal prep and simple ingredients.
Versatile. Works as a side dish or light main course with pasta, rice, or crusty bread.
Ingredient Notes
- Zucchini: Use small, tender zucchini for the best flavor and texture; slice evenly so it cooks quickly.
- Tomatoes: Choose ripe, juicy tomatoes — cherry or Roma tomatoes also work well.
- Shallot: Adds mild sweetness; substitute onion if needed.
- Garlic: Freshly minced garlic enhances the flavor of the dish.
- Broth or stock: A splash helps steam the zucchini and adds richness.
- Bay leaf: Subtle but aromatic; remove before serving.
- Basil: Fresh basil gives the best flavor, but dried basil works in a pinch.
- Salt and pepper: Season lightly to highlight the vegetables’ natural taste.
Steps to Make Zucchini and Tomato Skillet
- Heat olive oil in a skillet over medium heat and cook the shallot until softened.
- Add the zucchini, garlic, broth, and bay leaf. Cover and simmer gently until the zucchini is tender.
- Stir in the basil and tomato wedges.
- Cook for another couple of minutes until the tomatoes are heated through.
- Season with salt and pepper and serve warm.
Tips for Success
- Don’t overcook — the zucchini should stay slightly firm for the best texture.
- Use a large skillet to avoid crowding and allow the vegetables to sauté evenly.
- Add the tomatoes near the end so they stay fresh and juicy rather than mushy.
- For extra flavor, sprinkle with a touch of Parmesan or drizzle with olive oil before serving.
Recipe Variations
- Parmesan topping. Sprinkle grated Parmesan or Pecorino Romano over the finished dish.
- Add corn or bell peppers. Stir in fresh kernels or sliced peppers for color and sweetness.
- Mediterranean twist. Add olives, feta cheese, or a handful of spinach.
- Herb swap. Try oregano or thyme in place of basil for a different flavor.
Serving Suggestions
- Serve as a side with grilled chicken, steak, or fish.
- Add to pasta or couscous for a quick vegetarian meal.
- Pair with garlic bread or focaccia.
- Top with a fried egg for a simple summer breakfast.
How to Store Leftovers
Refrigerate: Store cooled zucchini and tomatoes in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat or in the microwave just until hot — avoid overcooking.
Freeze: Not recommended; the texture of zucchini and tomatoes softens too much after thawing.
If you grow zucchini and need more ideas, you can’t go wrong with this zucchini in sour cream sauce. The sauce is creamy with tangy notes of lemon and a dash of dill, and it flavors the just-tender zucchini beautifully. Or you might like our moist zucchini nut bread.
Zucchini and Tomato Skillet
Ingredients
- 3 to 4 small zucchini, thinly sliced
- 1 medium shallot, minced
- 2 tablespoons extra-virgin olive oil
- 2 to 3 cloves garlic, finely minced
- 2 to 3 tablespoons vegetable broth , or chicken stock
- 1 bay leaf
- 1 to 2 tablespoons chopped fresh basil or 1 teaspoon dried leaf basil
- 3 to 4 large fresh tomatoes, cut into thin wedges
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a skillet over medium heat; add the minced shallot and cook until softened, stirring constantly. Add the zucchini slices, garlic, broth or stock, and bay leaf; cover and reduce the heat to low; simmer for 5 to 10 minutes, or until the zucchini is tender, stirring occasionally.
- When the zucchini is tender, add the basil and tomato wedges. Continue cooking, stirring, for about 2 minutes, or until hot and well combined.
- Add salt and pepper, to taste.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
