Skillet Zucchini with Chopped Tomatoes

Sauteed Zucchini Squash & Tomatoes (Garlic Parmesan)

Skillet Zucchini with Chopped Tomatoes | Johns Hopkins Medicine

This skillet sauteed zucchini, squash and tomatoes is a simple side dish that’s the perfect accompaniment to your favorite summer meals. It’s deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!

The Perfect Way to Use up Zucchini and Squash!

Helloooo summer! Okay it’s not official but it seems official since the kids are getting school, and it’s getting seriously warm, and the suns almost always out, and I couldn’t be more ready for all the beach days!

I’m also super excited about all the fresh summer fruits and veggies. Yep I’m a total foodie, I look forward to good produce :).

I recently bought a ton of squash and zucchini since it was on sale and now I have to figure out what to do with all of it. First thing of course I knew I was going to saute some of it because that’s one of my go-to uses for squash.

Usually I just do zucchini but to make it more colorful and to add more flavor this time around I added yellow squash and grape tomatoes as well.

It’s the perfect summer recipe with this trio!

How to Make Sauteed Zucchini and Squash with Tomatoes

  • Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat.
  • Add in zucchini and squash and saute 2 minutes.
  • Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper.
  • Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 – 5 minutes longer.
  • Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top.

Tips for This Recipe

  • I actually prefer to use the dried powdered garlic but if you’d you can saute a few fresh cloves instead.
  • I to use freshly grated parmesan but if you’re in a rush the pre-shredded or grated is fine here.
  • You can use all squash or all zucchini (24 oz total) then omit the tomatoes – but keep the other measurements the same.
  • For a main dish try serving with lemon or pesto chicken or salmon.

More Zucchini Recipes You’ll Love

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces
  • 12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces
  • 1 1/2 cups grape tomatoes
  • 3/4 tsp Italian seasoning
  • 3/4 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded parmesan cheese
  1. Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes. 
  2. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper). 
  3. Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 – 5 minutes longer. 
  4. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.

Skillet Garlic-Parmesan Zucchini Squash and Tomatoes Calories 111 Calories from Fat 63* Percent Daily Values are a 2000 calorie diet.


A Mid-Passover Culinary Break

Skillet Zucchini with Chopped Tomatoes | Johns Hopkins Medicine

Around the fifth day of Passover, many people are eager for a break from heavy and complex matzoh dishes. Some celebrate after nightfall on the last day of Passover and invite many guests.

A large spread of Passover delights often includes fish for fertility and golden rings (fried green tomatoes) for wealth. This final Pesach feast, including matzoh plus four cups of wine, provides a final reminder of the opening of the Red Sea.

Although there is still time to shop for the best of Passover, here are some ways to say farewell to my favorite food holiday and hello to spring.

Any unopened cartons or boxes of Matzo Cake Meal, Matzo Meal and potato starch can be used next year.




6 small-medium zucchini, about 3 pounds totalOlive oilKosher salt and freshly ground pepper3 garlic cloves, finely minced2 tablespoons fresh minced parsley leaves2 tablespoons julienned fresh basil leaves½ cup grated Parmesan cheese¾ cup finely crushed matzo

> Directions: Preheat oven to 425 degrees. Trim the stem end of zucchini and cut them in half lengthwise. Scoop out the small row of seeds with a teaspoon. Place the zucchini in one layer on a baking sheet pan. Brush all over with olive oil. Turn zucchini cut side down.

Sprinkle with about 1 teaspoon salt. Roast for 15-20 minutes until tender/firm, testing with a paring knife. Meanwhile, in a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and ½ teaspoon pepper. Add the matzoh crumbs and 3½ tablespoons of oil. Mix all ingredients well.

If you spicy, you can add some crushed red pepper flakes. Turn the zucchini cut side up, and fill each evenly with crumb mixture. Bake for another 10-15 minutes, until crispy. Can be served hot, warm or room temperature as a side dish with soup, salad or fish.

You can make up the crumbs and refrigerate the day before. Roast before serving. 12 servings.




½ cup matzoh meal1 teaspoon kosher salt½ teaspoon pepper⅛ teaspoon sugar2 large eggs4 to 5 large green tomatoes (about 2 pounds)½ cup oil to fry

> Directions: In a pie plate, mix the dry ingredients. In another plate, fork mix the eggs. One at a time, dip ¼- to ½-inch thick cored sliced tomatoes into the eggs, then into the matzoh meal, pressing the meal into the surface of the tomatoes.

In a heavy skillet, heat the oil and fry

the tomatoes, turning only once until golden brown. Drain on paper towels. Add additional oil as needed to fry. 4-6 servings.

Ilene Spector is a local freelance writer. 

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fried rice with zucchini, tomatoes and parmesan

Skillet Zucchini with Chopped Tomatoes | Johns Hopkins Medicine

Fried rice is a triumph of resourcefulness. It’s budget-friendly, all leftovers are welcome, and there’s no strict formula or ingredient list, just stir-frying cooked rice with whatever you have around — eggs, scraps of vegetables, seafood, or meat — and seasoning the lot of it with soy sauce and garlic. This single-skillet/wok dinner is ready to be torn into in 10 minutes.

Hailing from East, Southeast and South Asian cuisine, it has absolutely nothing to do with the vague Italian/Mediterranean terroir of these ingredients, but I have for almost as many years as I’ve made Zucchini, Tomato and Rice Gratin (from a 2008 Gourmet Magazine, so: many) wished it could be a kind of wildly inauthentic Italian fried rice too.

The original dish is a bit bit fussy as written — two baking sheets, one pot in which to cook the rice, saute pan for the onions and more, followed by a baking dish for the assembled gratin — and while the rewards for this effort are great, the level of effort ensures I make it approximately once every two years, a shame when all of the ingredients are so readily available in August.

This is the weeknight fix version.

There are two general approaches to fried rice, one in which the ingredients are cooked separately to help them maintain their distinct flavors and to ensure each reach the ideal color/texture before assembling in the final stage and the quicker way, each into one pan in a layered manner. I made this both ways. The first, with each ingredient cooked to a brown-edged blister, was unbelievably good… and, quite hideous. Were this a photo-less food blog, it wouldn’t be a thing, but alas, it was. I then made it the quicker way and it’s, perhaps, one degree less hard on the eyes but definitely less complex in flavor. But both were devoured, a filling, delicious bowl of summer comfort food that I expect to be a new staple. I think we all need this for dinner tonight.

No matter how you make this, the key thing is to season, season, season. I to season each vegetable addition with a little salt and pepper, to build in the most flavor I can while cooking.

I approached the eggs two ways in each batch, half a frying with scrambled eggs within (more kid-friendly) and half with a crispy fried egg on top (hello, ILY).

While I’ve never been in the add-cubed-chicken-to-it camp to bulk up a meal, here, I think it could be excellent if you’re into that sorta thing. But do know without it, you shouldn’t find it to be missing a thing.

To make the rice, I actually used this method and kind of loved it, although everything on my stove cooks in less time.

  • Olive oil
  • 1 medium-large sweet onion, diced or 1/2 a large onion
  • Salt and freshly ground black pepper, plus red pepper flakes for heat if desired
  • 3 garlic cloves, minced
  • 1 pound zucchini or other summer squash (about 2 small/medium), diced
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 cup small red cherry or grape tomatoes, sliced 1/4-inch thick if large, halved if tiny
  • 2 1/2 to 3 cups cooked, ideally day old, short-grain white or brown rice
  • 1/2 cup grated Parmesan, divided
  • Handful chopped flat-leaf parsley
  • 2 large eggs (for scrambled method) or 4 large eggs (for an egg on top of each portion)

The quickest method: Heat a large, heavy frying pan to medium-high heat. Once hot, add 1 to 2 tablespoons oil, then onion. Cook, stirring, until lightly browned at the edges, about 4 minutes. Season well with salt and pepper. Add garlic and cook 1 minute more. Add zucchini and thyme, season well with salt and pepper, and cook, stirring, until softened and a little browned at the edges, about 5 to 8 minutes. Add tomatoes and cook 1 minute more. Add a little more oil then rice. Season well with salt and pepper (sense a theme?) and stir-fry together until mixed well and a little browned. Taste for seasoning and adjust if needed. Stir in half of parmesan and parsley.

The slower method: Heat a large, heavy frying pan to medium-high heat. Once hot, add 1 tablespoon oil, then onion and cook, stirring, for 5 to 10 minutes, until quite browned at edges. Season well with salt and pepper. Add garlic and cook 1 minute more. Scrape onion and garlic into a bowl.

Add another tablespoon oil to pan. Add zucchini and spread evenly in pan.

Season well with salt and pepper and cook, not stirring at all, until beginning to blister in brown spots underneath, about 3 to 5 minutes.

Stir and flip zucchini, then add thyme, and cook for 3 to 5 minutes more, until there are browned spots throughout. Add tomatoes and cook for 2 to 3 minutes. Scrape zucchini and tomatoes into a bowl.

Add another glug of oil to the pan and add rice, pressing it in one layer. Cook until beginning to brown and crisp underneath, about 5 to 7 minutes. Give it a stir, season it well with salt and pepper, and repeat the press-and-crisp process for a few more minutes. Return onion/garlic and zucchini/tomatoes to pan and cook together for one minute. Stir in half of parmesan and parsley.

Both methods, for scrambled eggs: My super-lazy method is to push the fried rice to the side and crack eggs directly into the cleared area. Use a fork or spatula to break them up and half-scramble them (I them a little unmixed) in the pan, then stir the chopped scramble back into the fried rice. Serve with remaining parmesan on top.

Both methods, for fried eggs: First scoop the rice into bowls or onto plates before cooking them as you prefer (or as I prefer), and top each portion with an finished egg. Serve with remaining parmesan on top.


Shred Chicken Prim & Spag. Squash | Fit2Go Personal Training

Skillet Zucchini with Chopped Tomatoes | Johns Hopkins Medicine

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Shredded Chicken Primavera over spaghetti squash is a dish cooked partially in the crock pot then finished in a skillet. The spaghetti squash is cooked in the oven. The chicken is cooked in the crock pot. This method makes the time spent on the stove minimal and this is a lower calorie dish, which is also high in protein and is super savory!!


  • 2lbs boneless skinless chicken breast
  • 2 medium spaghetti squash cut in half (long way)- inside guts and seeds scraped out
  • 1 C chicken broth
  • 1/2 chopped red onion
  • 1 orange bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 package skiitake or baby bella mushrooms (optional)
  • salt & pepper to taste
  • 1 T onion powder
  • 1 T garlic powder
  • 1 T lemon zest (If you absolutely don’t have a hand held grater, and find this cumbersome, you can just use 1 tsp lemon juice instead. The lemon zest gives a bit of a different flavor, but it will turn out delicious either way! I promise)
  • 1 C grape tomatoes halved (optional- I leave these out, I don’t tomatoes)
  • 1 medium zucchini cut into half moons
  • Fresh chopped parsley for garnish (optional)
  • 2 cloves or 2 T minced garlic
  • 1 C shredded mozzarella (optional)
  • 1 T Italian seasoning
  • 6 tsp olive oil divided
  • Dash of red pepper flakes to taste (optional)


  1. Place boneless skinless chicken breast in crock pot on low.
  2. Season chicken with salt and pepper to taste, onion powder & garlic powder.
  3. Allow chicken to cook approximately 8 hours on low, or 4 hours on high. The remaining steps will be completed once the chicken is cooked, and you are ready to eat.

    If the chicken is cooked before you are ready to finish and serve- you can simply turn the crock pot to warm until you are ready.

  4. Preheat oven to 400 degrees.

  5. Drizzle each half of spaghetti squash with 1 tsp olive oil each and rub in (You will have 2 tsp oil remaining)
  6. Sprinkle each half of spaghetti squash with salt, pepper and a dash of red pepper flakes and place face down on baking sheet (I recommend lining baking sheet with foil first for easier clean up and to extend the life of your pan).
  7. Place spaghetti squash in oven and bake for about 45 minutes.
  8. Once the squash have been in the oven about 30 minutes, prepare the chicken primavera mixture in a skillet.
  9. Heat a skillet with 2 tsp oil over medium heat.

    Add onion, chopped bell peppers, mushrooms, zucchini, lemon zest or juice, garlic, tomatoes to skillet and season with salt, pepper and Italian seasoning. Stir frequently until cooked to liking and tender.

  10. Stir in chicken and remove from heat.
  11. Remove spaghetti squash from oven.
  12. Pull apart the inside of the spaghetti squash with a fork.

    One half of each spaghetti squash should go onto a plate as 1 serving. Discard the shell (outside) of the spaghetti squash.

  13. Divide the chicken/veggie mixture between the 4 spaghetti squash halves. Top each with 1/4 c shredded mozzarella (optional) and return to oven for 5 minutes to melt
  14. Top with fresh cut parsley and serve.

Calories: 420

Calories are for all ingredients listed, including those listed as optional
500 cal- if you add 1/4 cup mozzarella (Kraft shredded part skim)

Calories determine your weight.


Macronutrients contribute to your body composition (fat vs. muscle).

Protein: 56.5g (63.5g with mozzarella)

Fat: 13.75g (19.75g with mozzarella)

Carbs: 21.5g (22.5g with mozzarella)

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