Sautéed Zucchini and Cherry Tomatoes with Garlic and Parsley
A simple, vibrant side dish of tender zucchini and juicy cherry tomatoes sautéed with garlic and finished with fresh parsley. This mediterranean-inspired vegetarian (vegetarian) ready in about 15 minutes pairs olive oil, thinly sliced garlic cloves, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, 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 tbsp olive oil
- 3, thinly sliced garlic cloves
- 2 medium, sliced into 1/4-inch rounds zucchini
- 1 1/2 cups, halved cherry tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
- 1 tsp lemon zest
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and just starting to turn golden.
- Step 2: Add 2 medium sliced zucchini rounds to the skillet and cook, stirring occasionally, for 5 minutes until zucchini is tender but still slightly crisp.
- Step 3: Stir in 1 1/2 cups halved cherry tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Continue cooking for 3 minutes until tomatoes soften and release their juices.
- Step 4: Remove from heat and sprinkle 2 tbsp chopped fresh parsley and 1 tsp lemon zest over the vegetables. Toss gently and serve warm as a bright, fresh side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Cherry Tomatoes with Garlic and Parsley take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini and Cherry Tomatoes with Garlic and Parsley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sautéed Zucchini and Cherry Tomatoes with Garlic and Parsley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini and Cherry Tomatoes with Garlic and Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini and Cherry Tomatoes with Garlic and Parsley vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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