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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 17 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 minutes
Cook: 15 minutes
Total: 20 minutes
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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60 comments on “Sautéed Zucchini with Plum Tomatoes”

  1. Wonderfully fresh tasting. Used salt free seasoning and Italian seasoning as I did not have herb d’provance.

  2. This was excellent! Served with lemon garlic roasted shrimp but I bet it’d be great with chicken as well! I might dice some up with it and throw it all over pasta. Also would like to try Italian seasoning too. I did forget the parm and I can only imagine how good that tastes on top! Quick, easy, inexpensive, and tasty.

  3. 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!

  4. 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.

  5. Avatar photo
    Stefanie Wilson

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

  6. 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!

  7. 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! 

  8. 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.

    1. Hi Peggy,
      My husband has been on a low sodium diet for over 6 years. I have learned to tweak recipes to make loso if they are not labeled as that. Easiest thing – do not use added salt! Also, use fresh veggies!

  9. 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.

  10. 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. 🙂

  11. 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.

  12. 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.

  13. 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.

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

  15. made this tonight…it was awesome!! didn't have herbs de Provence so I used Italian seasoning and it turned out great…I can just imagine it with some fresh basil with it to….yummy. This will definitely be made in my home many times. Thank you for the recipe.

  16. This was so good!!! I didn't have plum tomatoes so I just used regular tomatoes and I also added 2 small eggplants. My DH is a meat and potatoes guy, but this got a DELICIOUS outta him!!!! This recipe is definitely a keeper! Thanks for sharing and keep all the great recipes coming!!

  17. This was so good! I did add 1/3-1/2c tomato sauce to sauce it up a bit more because I put it over whole wheat angel hair. I didn't have plum tomatoes on hand and used grape tomatoes instead, so it needed this. VERY good! I also put it into the WW recipe builder and it came up 2p+ for me. Thanks for all of your great recipes!

  18. So I'm confused is the calories 91.8 or 55? I see a comment where you said it was updated but it is no different today?

  19. Weight Watchers has a similar recipe on their site with shrimp. I put this over couscous for a filling main dish. So good!

  20. Sooooooooo amazing! This would be great as a main dish over pasta or rice. I increased the garlic to 6 cloves and did 3 medium zucchini to 15 campari tomatoes. Add a shake or two of crushed red peppers. YUM!! Cooking time and ingredients spot on YUM!

  21. Love the idea of adding shrimp. I'll have to remember this. Thanks for the recipe- we had it with the chicken picatta. Yum!

  22. Great idea adding shrimp, This is really a delicious recipe, especially with summer tomatoes. Adding chicken or shrimp and serving it over pasta makes this a wonderful complete meal.

  23. I made this delicious recipe last night. I wanted it as an entree, so I added med. shrimp and put it on 1 cup of whole wheat angel hair. Yummy and very filling!

  24. I made this the other night and it was great. I couldnt find plum tomatoes and I didnt have the herbes de provence, so I used caprese tomatoes and I just added some italian seasoning. It was really good. I had also made the cilantro lime rice and served the zucchini over the rice, it was delicious. I actually liked them together versus eating each seperate. I had also made the baked chicken with dijon and lime, which went well with everything. I will definitely make this again.

  25. Avatar photo

    I do this a lot, however, I also add diced onion to the sautée and season with fresh dill or dill weed instead of the Herbes de Provence. If pressed for time, I have been known to put all of the ingredients together and do them in the microwave. It makes a surprisingly tasty dish. I think the olive oil and herbs make the dish. Great with anything, but especially enjoy this as a side dish with fish.

  26. @ Patsyk – So simple!

    @ tracyc, lol that's very funny!

    @ natalie, I love adding zucchini to my sauce!

  27. Thanks for this recipe. I had created a very similar recipe and used 1/2 cup of low-salt jarred tomato sauce. In addition to the sauce, I added zucchini, tomatos, and red and green peppers. I topped it with a dollop of low-fat ricotta cheese. Delicious!

  28. ok never made it out of my frying pam last night lol and making it for lunch over pasta omg it is going to be so good

  29. doesn't get easier than that! and what a way to focus on the fresh flavors of those veggies! yum!

  30. @Anonymous, that was a tyo, thanks for pointing it out! It's 55 calories per serving, I re-adjusted it!

  31. OMG This looks so good! My husband would love it and my daughter loves herbs de provence! Gotta try it!

  32. Avatar photo
    Diane, Fit to the Finish

    That looks so good! I love zucchini. I hated it when I was younger, but now I really like it.