Flavorful Sautéed Zucchini and Tomatoes
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.
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.
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.