This simple and flavorful sautéed zucchini and tomatoes recipe is the perfect way to enjoy summer’s garden bounty. Fresh zucchini and juicy tomatoes are quickly cooked in beef tallow with anchovies, onion, garlic, and fresh herbs, then finished with a sprinkle of Parmesan cheese.
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If you grow zucchini in your garden, you know how plentiful they can be! For us, this year was a bit different, we only harvested two zucchini at the very end of the season. They felt special, and I had planned to celebrate them with a delicious grain-free zucchini lasagna. But then my oven broke (I know, not very lucky!), so I had to find another way to use them. This recipe turned out to be the perfect solution: simple, flavorful, and a wonderful way to enjoy our last garden beauties of the season.
If you’re looking for more grain-free zucchini inspiration, try my zucchini noodles with pesto and potatoes for another flavorful side dish, or my zucchini noodles with chicken, tomatoes, and Parmesan cheese for a fresh, light meal idea.
And if gardening feels overwhelming, check out my post on how to start a vegetable garden on a budget for simple, practical tips!
Why You’ll Love This Recipe
This recipe makes the most of seasonal produce like zucchini, tomatoes, and fresh herbs. Whether homegrown or from the farmers’ market, you simply can’t beat the flavor of fresh veggies!
These sautéed zucchini are quick and easy, ready in just 20 minutes. They make a versatile side dish for grilled chicken, steak, or fish, can be tossed with pasta or served over rice, and are delicious tucked into wraps or sandwiches. Add some shredded leftover chicken, and you’ve got a light one-pan meal.
This sautéed zucchini and tomatoes dish is light yet nutrient-dense, with vitamins, minerals, antioxidants, healthy fats, and a boost of protein from anchovies and Parmesan, making it both flavorful and nourishing.
Best of all, this dish is bursting with flavor. Cooked in beef tallow (or olive oil, if you prefer), enriched with savory anchovies for an umami boost, and brightened with garlic and herbs, these zucchini and tomatoes are anything but bland. A final sprinkle of Parmesan makes them irresistible.
Ingredients for These Flavorful Sautéed Zucchini and Tomatoes
Zucchini. Fresh from the garden or farmers’ market. If using large zucchini, scoop out the seeds for the best texture. Cut into chunks.
Tomatoes. I used ripe Roma, but cherry or grape tomatoes work beautifully too. They’ll melt into the zucchini and add rich flavor. Add them later if you prefer a firmer texture.
Onion or shallot . A small (or half) red onion or shallot, finely minced, adds sweetness and depth.
Beef tallow. A nourishing traditional fat that adds richness. Substitute olive oil if you prefer.
Anchovies. For incredible umami and extra nutrition. Use fillets in olive oil. Anchovy paste works too.
Garlic. Fresh cloves, thinly minced.
Fresh herbs. Basil, oregano, and parsley are my favorites. Mint is also a great addition. Dried herbs work if fresh aren’t available.
Salt and pepper. Bring all the flavors together. I love using Redmond Real Salt for its unique mineral-rich taste.
Parmesan cheese (optional). Grated Parmesan sprinkled over the top before serving makes this dish extra flavorful. Skip for a dairy-free option.
Tools You May Need
Cutting board and knife(s).
Cast iron skillet or stainless steel pan.
Cheese grater for grating parmesan cheese.
How To Make These Sautéed Zucchini and Tomatoes
Step 1: Gather and prepare all the ingredients. Chop garlic, onion, and herbs. Wash and cut zucchini and tomatoes into bite-sized chunks (remove seeds if zucchini are large).
Step 2: Heat tallow and anchovies (chopped) in a large skillet over medium-high heat.
Step 3: Add chopped onion and garlic, and sauté for 2–3 minutes until soft and fragrant.
Step 4: Add chopped zucchini, salt, pepper, and chopped herbs. Stir to combine.
Step 5: Cover and cook for 5 minutes to let the zucchini release some liquid.
Step 6: Uncover and cook another 5 minutes, stirring occasionally.
Step 7: Stir in tomatoes and cook for about 5 minutes, until zucchini are tender, tomatoes have softened, and most liquid has evaporated.
Step 8: Remove from heat, stir in fresh parsley, and sprinkle with Parmesan (if using). Serve warm.
Notes
Fresh herbs give the best flavor. I used fresh basil, oregano, and parsley. Mint is another great option. If you don’t have fresh, you can also use dry herbs.
If you prefer the tomatoes to remain firmer rather than melting in with the zucchini, add them in only in the last couple of minutes of cooking.
This sautéed zucchini and tomatoes are a perfect garden-fresh side dish for meats and fish, but can also be tossed with pasta or used to fill wraps or sandwiches.
Store any leftovers in a airtight container in the refrigerator for up to 3 days. Re-heat in a skillet over medium heat for a few minutes before serving.
If you try these flavorful sautéed zucchini and tomatoes I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved this recipe.
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Printable Recipe Card
Flavorful Sautéed Zucchini and Tomatoes
Equipment
- Cutting board and knife
- Cast iron or stainless steel skillet
Ingredients
- 2 medium/large zucchini
- 1½ cups tomatoes Roma or cherry
- ½ red onion or 1 shallot
- 2 anchovy fillets or 1 tsp anchovy paste
- 2 tbsp beef tallow or olive oil
- 2 garlic cloves
- 1-2 tbsp fresh herbs basil, oregano, mint, chopped
- 1 tbsp parsley chopped
- ½ tsp sea salt
- ¼ tsp black pepper
- Parmesan cheese grated, optional
Instructions
- Gather and prepare all the ingredients. Chop garlic, onion, and herbs. Wash and cut zucchini and tomatoes into bite-sized chunks (remove seeds if zucchini are large).
- Heat tallow and anchovies (chopped) in a large skillet over medium-high heat.
- Add chopped onion and garlic, and sauté for 2–3 minutes until soft and fragrant.
- Add chopped zucchini, salt, pepper, and chopped herbs. Stir to combine.
- Cover and cook for 5 minutes to let the zucchini release some liquid.
- Uncover and cook another 5 minutes, stirring occasionally.
- Stir in tomatoes and cook for about 5 minutes, until zucchini are tender, tomatoes have softened, and most liquid has evaporated.
- Remove from heat, stir in fresh parsley, and sprinkle with Parmesan (if using). Serve warm.
