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Sautéed Zucchini with Plum Tomatoes

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Sautéed Zucchini with Plum Tomatoes is a quick and delicious summer side dish made with simple ingredients.

Sautéed Zucchini with Plum Tomatoes
Sautéed Zucchini with Plum Tomatoes

This simple side dish recipe is a great way to use your summer garden zucchini and tomatoes. Use a good extra virgin olive oil and fresh tomatoes for the best flavor. Another summer side dish I love is this easy Grilled Zucchini recipe. And when I have more time, this Zucchini Lasagna is my all time favorite!

Sautéed Zucchini with Plum Tomatoes is a quick and delicious summer side dish.

Tommy is not a fan of zucchinis but he raved about this dish and and asked me to keep it on rotation. It’s pretty basic but delicious this time of year! It would also be wonderful over pasta or serve it with anything you are grilling from chicken to pork chops to fish! This is great for dairy-free diets as well as Whole30 and Vegetarian.


  • The ingredients are simple, if you wish to replace the Herbs de Provence you can use basil, oregano or Italian seasoning instead.
  • Any variety of tomatoes will be great as long as they are vine ripe, grape tomatoes or beefsteak are great options.
  • Along with zucchini and tomatoes you can also add some yellow squash.

zucchini in a grey skilletSautéed Zucchini with Plum TomatoesSautéed Zucchini with Plum Tomatoes

More Zucchini Recipes

Sautéed Zucchini with Plum Tomatoes

5 from 14 votes
Sautéed Zucchini with Plum Tomatoes is a quick and delicious summer side dish made with simple ingredients.
Course: Side Dish
Cuisine: American
Sautéed Zucchini with Plum Tomatoes
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 1 /4 recipe


  • 1 medium zucchini, cut up
  • 5 medium fresh plum tomatoes, diced
  • 5 cloves garlic, smashed with the side of a knife
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Herbes de Provence
  • kosher salt and fresh pepper, to taste


  • In a large non-stick skillet, heat olive oil over medium-high heat.
  • Add garlic and sauté until golden, 1 to 2 minutes.
  • Add zucchini, salt and pepper, to taste.
  • Cook about 4-5 minutes on each side, add tomatoes and season with additional salt and herbes de provence.
  • Lower heat and simmer about 5-10 minutes.
  • Divide into 4 equal portions when serving.

Last Step:

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Serving: 1 /4 recipe, Calories: 92 kcal, Carbohydrates: 7 g, Protein: 1 g, Fat: 7 g, Sodium: 9 mg, Fiber: 2 g, Sugar: 1 g


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56 comments on “Sautéed Zucchini with Plum Tomatoes”

  1. I needed to use up some zucchini and tomatoes. I followed the recipe using five campari tomatoes and Italian seasoning instead of the Herbes de Provence. Served over cooked spaghetti noodles and topped with grated parmesan cheese. My husband has requested that I make this again, but with mussels. Thanks for a delicious and healthy recipe!

  2. Excellent , great side dish. I used 8.5 ounce zucchini and cut up 3 oz of tiny tomatoes–used all the garlic, just misto spray, and the herbs–we loved it. Great with braised chicken thighs with leeks and mushrooms. Great over some noodles too. I used some Livia ( 15 calorie per serving noodles) Will make often Favorite ( two of us ate all of this) I sprinkle with fresh chopped herbs over everything too.

  3. Avatar photo
    Stefanie Wilson

    I loved this recipe! I’ll be making this all summer long with tomatoes and zucchini from my garden. 

  4. I made this last night and we not only ate it, we INHALED IT! It was absolutely delicious! I definitely plan to make this again!

  5. I made this and put your turkey meat balls and your marinara on top. It was so fresh and delicious. I added crushed red pepper and parm on top. Delicious comfort food  filled with veg and low carb. Winning! 

  6. Hi Gina,
    I cook nearly every dinner from Skinnytaste recipes. I love them. So tasty!!
    Recently, my husband has been hospitalized and put on a low sodium diet by his doctor for high blood pressure. I read a few other comments asking if you would
    be interested in posting low sodium recipes. I hope so much you will find
    time to do this. I will be forever grateful. I tell so many people about
    skinnytaste!! I love to cook healthy.

    Keep up the great work.

  7. Avatar photo
    Donna Griffin

    I have all your cookbooks and air frier book. If your recipes come out of these books then could you say “this recipe is from this or that book and I won’t have to copy all Thanks Donna G.

  8. This recipe is delicious!  It’s easy and quick.  I have made it three times now, using fresh tomatoes and zucchini.  I did use the herbes de provence.  It seemed to make it fresh but not too “herby.”  It’s a great addition to chicken or pork tenderloin.  

    1. There are some homemade options, check Google and will depend on what’s in your spice cabinet. 🙂

  9. I am on a super strict sodium diet (500mg/day). I saw you have listings for about every diet and I think you can add LS (low sodium) to your list as some of your recipes have little to no salt to them. I make your lamb kheema and peas and since I used a tomato paste instead of sauce just because that is what I had, mine had even less sodium. Your recipe meant that I actually didn’t HAVE to make changes. Some recipes I can change stuff up, and others are just too much no matter what. I have a rare disease, but there are many people now trying to cut back on sodium, usually for blood pressure, heart, or kidney problems, and some just to be healthier and actually taste their food and have salt as an enhancer, not the creamer of flavor. Anyway, think about it since you already have some low sodium recipes. 

    1. Sherri, I don’t have health issues that I am aware of…. My mom had a heart problem that put her on a low sodium diet. Since too much sodium is really unhealthy, I am still cooking that way. I would also love to see Gina add a low sodium section to her recipes.

  10. I have zucchini coming out of my ears and this is a great way to create a quick side that goes with anything. It is delicious! This time of year we are eating zucchini 4-5 times each week.

  11. I served this with Quinoa and rice mix and your Air Fryer Chicken Milanese with arugula. My kids loved it and so do we! This will be made more often since I have my own zucchini’s in my garden.

  12. I made this and modified it to be 1 tbsp of olive oil and 1 tbsp of balsamic and it was extra tasty!