Sauteed Zucchini Cherry Tomatoes Olives and Basil
Bright, fresh, and bursting with Mediterranean flavors, this Sautéed Zucchini with Cherry Tomatoes, Olives, and Basil is a quick and healthy side dish that comes together in just 20 minutes. Tender-crisp zucchini and juicy, sweet cherry tomatoes are beautifully complemented by the briny richness of kalamata olives and the aromatic freshness of basil. Delicately sautéed with garlic and a hint of optional red pepper flakes for a touch of heat, this vibrant vegetable medley is both simple and elegant. Serve it warm as a versatile side dish, or transform it into a light, flavorful main when paired with pasta, rice, or crusty bread. Perfect for weeknight dinners or casual gatherings, this easy-to-make dish is a celebration of fresh produce and Mediterranean-inspired ingredients!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1.5 cups cherry tomatoes
- 0.5 cup kalamata olives
- 0.25 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons red pepper flakes (optional)
Instructions
Wash and dry the zucchini, cherry tomatoes, and basil leaves.
Slice the zucchini into thin half-moons, about 1/4-inch thick.
Halve the cherry tomatoes.
Pit and slice the kalamata olives lengthwise, if they are not already pitted and sliced.
Mince the garlic cloves finely.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the sliced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly tender but still crisp.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes, until they begin to soften and release some juice.
Add the sliced olives, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine and cook for 1-2 minutes to heat through.
Remove the skillet from heat and toss in the fresh basil leaves. Stir gently until the basil is wilted.
Taste and adjust seasoning if needed.
Serve warm as a side dish or over cooked pasta, rice, or crusty bread for a light main course.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6348 mg | 276% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 33.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
