Sautéed Zucchini and Cherry Tomato Medley with Garlic

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A colorful side dish of tender zucchini and burst cherry tomatoes sautéed with garlic and herbs, perfect for any Mediterranean meal. This mediterranean (vegetarian, mediterranean) ready in about 17 minutes pairs halved cherry tomatoes, olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 400g), sliced into 1/4-inch thick half moons zucchini
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 3 cloves, thinly sliced garlic cloves
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 2 medium sliced zucchinis (about 400g) to the skillet. Cook, stirring occasionally, for 5-6 minutes until zucchini starts to soften and edges turn golden.
3. Step 3: Stir in 1 cup halved cherry tomatoes, 1 tsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using. Cook for another 3-4 minutes until tomatoes soften and release juices.
4. Step 4: Taste and adjust seasoning as needed. Serve warm as a vibrant vegetable side dish.