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Dinner recipe · from the recipe book

Garlic Herb Sautéed Zucchini and Cherry Tomatoes

Tender-crisp golden zucchini and blistered sweet cherry tomatoes tossed with garlic, fresh basil and a light shower of Parmesan.

Garlic Herb Sautéed Zucchini and Cherry Tomatoes

Ingredients

  • 3 medium600 gZucchinihalved lengthwise and cut into half-moons
  • 2 cups300 gCherry tomatoes
  • 1½ tbsp20 gOlive oildivided
  • 4 cloves12 gGarlicthinly sliced
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ½ cup leaves10 gFresh basiltorn
  • 2½ tbsp grated15 gGrated Parmesan
  • 2 tsp10 gLemon juice

Steps

  1. Prep first: cut the zucchini, slice the garlic, tear the basil and keep the cherry tomatoes whole.
  2. Heat half of the olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the zucchini in a single layer and cook without stirring for 3 minutes until golden underneath, then stir and cook 2 to 3 minutes more until tender-crisp. Season with the salt and black pepper and move to a plate.
  4. Add the remaining half of the olive oil to the skillet, then add the cherry tomatoes and cook 3 to 4 minutes, shaking the pan, until the skins blister and some burst.
  5. Lower the heat to medium, add the garlic, oregano and red pepper flakes, and stir for about 1 minute until the garlic is fragrant and just golden.
  6. Return the zucchini to the skillet, add the lemon juice and toss for 30 seconds to warm through.
  7. Take the skillet off the heat, fold in the basil, sprinkle with the Parmesan and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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