Sautéed Zucchini and Cherry Tomatoes with Parmesan
Quick-cooked vegetables with garlic and fresh basil, finished with a sprinkle of Parmesan for a simple, elegant side dish. This mediterranean-inspired vegetarian ready in about 18 minutes pairs medium, sliced 1/4-inch thick zucchini, halved cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 medium, sliced 1/4-inch thick zucchini
- 2 cups, halved cherry tomatoes
- 2 tbsp olive oil
- 1 clove, minced garlic
- 1/4 cup, grated Parmesan cheese
- 1 tbsp, chopped fresh basil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 2: Add 2 cups sliced zucchini and 2 cups halved cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until zucchini softens.
- Step 3: Add 1 minced garlic clove and cook for 1 minute more, stirring constantly until fragrant.
- Step 4: Season with salt and pepper to taste, then stir in 1/4 cup grated Parmesan and 1 tbsp chopped basil.
- Step 5: Cook for 2 additional minutes until cheese melts and vegetables are tender, stirring gently to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Cherry Tomatoes with Parmesan take to make?
Total time is about 18 minutes (10 min prep + 8 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 Parmesan?
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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Sautéed Zucchini and Cherry Tomatoes with Parmesan?
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 Parmesan 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.
What goes well with Sautéed Zucchini and Cherry Tomatoes with Parmesan?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 8-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
