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Stewed zucchini with tomatoes and garlic in a frying pan

Skillet-Braised Zucchini with Tomatoes and Garlic

A tasty, juicy, and wholesome vegetable dish! This simple recipe really shines in summer when vegetables are in season. Skillet-braised zucchini with tomatoes and garlic makes a great side for meat or fish, or a standalone vegan or meatless dish. You can even freeze it for winter.

Julia M.

Recipe author

Stewed zucchini with tomatoes and garlic in a frying pan

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Composition / ingredients

Servings:

Zucchini

Tomatoes

Onion (red onion works too)

Garlic

Fresh herbs (any)

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 30 % 3 g

Carbohydrates 60 % 6 g

51 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you braise zucchini with tomatoes and garlic in a skillet? Gather everything you need. Feel free to adjust the vegetable ratios to your taste — add more tomatoes if you want it juicier. Use any fresh herbs you like; I went with basil and parsley. The onion can be red or regular yellow.
Step 2:

Wash the tomatoes and zucchini. Mine is a young zucchini with tender skin. Slice the zucchini and tomatoes. Peel the onion, rinse it, and chop it finely.
Step 3:

Heat a skillet until hot and add a little vegetable oil. Add the chopped onion and sauté for about a minute.
Step 4:

Then add the zucchini and tomatoes to the onion. Braise everything together for about 10 minutes. Adjust the time to your taste, depending on how soft you want the zucchini — I like mine tender but still holding their shape. Young zucchini cook very quickly.
Step 5:

As they cook, the vegetables release plenty of juice. At the end, stir in the chopped fresh herbs and the garlic, pressed through a garlic press. Mix and take the pan off the heat.
Step 6:

The braised zucchini and tomatoes are ready! Serve them hot — they're delicious!
Step 7:

Enjoy!

Which zucchini work best? Choose young ones with tender skin. Wash and peel them — you can leave very thin skin on. If you're using more mature zucchini, cut off the tough skin and scoop out the seedy center.
Here's an easy way to tell if the oil in your pan is hot enough: dip in the end of a wooden spoon. If little bubbles gather around it, you're ready to cook.
To keep your eyes from watering when you cut onions, rinse both the onion and the knife in cold water first. And to keep your cutting board from holding onto that oniony smell, rub it with a cut lemon before slicing.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).