Zucchini with Italian Herbs and Tomatoes

Zucchini with Italian Herbs and Tomatoes

Yes, we know that zucchini are seasonal to the warmer months. But due to our modern wonders, most grocery stores carry this delicious fruit (although we treat it as a vegetable) year-round. Hence, I eat it any time of year and was sparked to develop the delicious recipe below.

With my heritage being Italian, I gravitate toward herbs commonly used in Mediterranean cooking. Hence this dish. It’s delicious to me and I hope it is to you too! Below is a video link showing how this dish is made. You can spiralize your zucchini or simply cut it into bite-size pieces. The recipe accommodates either way you choose to cut it up. The written recipe is below the video link.


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.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.


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