Here’s a delicious and easy recipe for Zucchini with Italian Herbs and Tomatoes. It’s simple to make and can easily be increased to make whatever amount you need, and adjusted to your preferences regarding seasonings.
The recipe is below. To view a printable recipe, please visit my blog at
Zucchini with Italian Herbs and Tomatoes
Makes 2 to 4 Servings
(Depending on Size of Squash and Servings)
This recipe can EASILY be increased based on your needs. The amount of zucchini is flexible based on the size of the fruit. Adjust seasonings and amount of tomatoes to your liking. Enjoy!
1 Tbsp extra virgin olive oil*
1/3 cup diced onion
2 cloves garlic, chopped
1 medium zucchini, spiralized or cut into bite-size pieces (about 3 cups zoodles or pieces)
1/2 tsp EACH of dried basil, parsley, and oregano
Salt and pepper to taste
10 grape tomatoes, cut in half
Juice of ½ lemon
Grated Parmesan cheese, optional topping
Heat a skillet over just above medium heat. Add the oil and onion. Sauté the onion for 1 to 2 minutes, then add the garlic and sauté 1 more minute. Add the zucchini, herbs, salt, and pepper. Sauté the vegetables only 1 to 2 minutes, until the zucchini just starts to soften. (If using cut zucchini, they may need just a little more time to cook, to your preferred amount of tenderness.) Remove from heat and add the grape tomatoes. Taste and adjust seasonings if needed. Drizzle with lemon juice. Toss to combine. Top with grated Parmesan cheese, if desired, and serve immediately.
*If preferred, you can sauté the vegetables in a little vegetable stock or water (start with 2 or 3 tablespoons and add small amounts as needed). But be careful not to add too much, as the zucchini will release liquid as it cooks and can easily become soggy if there is too much liquid in the pan.