Easy Sautéed Zucchini, Squash, and Tomatoes With Chilies and Herbs Recipe

Updated March 27, 2019

20140920-zucchini-summer-squash-tomato-saute-easy-8.jpg — The essence of late summer in a bowl, with a touch of heat. . J. Kenji Lopez-Alt

I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.

Why this recipe works:

Hitting the squash and zucchini with very high heat gets them to brown rapidly before they have a chance to lose too much moisture and turn mushy.
Briefly cooking the tomatoes keeps them nice and brightly flavored.

Nice and Easy Sautéed Zucchini, Summer Squash, and Cherry Tomatoes with Chilies and Herbs

Recipe Details

Easy Sautéed Zucchini, Squash, and Tomatoes With Chilies and Herbs Recipe

Active 10 mins

Total 10 mins

Serves 3 to 4 servings

Ingredients

1 large zucchini, split in half lengthwise and cut into 1/4-inch slices
1 large summer squash, split in half lengthwise and cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 serrano chile, finely minced
1 small shallot, finely minced
1 cup cherry tomatoes, split in half
1 tablespoon juice from 1 lemon
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives

Directions

Toss zucchini and squash with 1 1/2 tablespoons oil in a large bowl, making sure that no pieces are stuck together. Season with salt and pepper.
Heat remaining oil in a large cast iron or stainless steel skillet over high heat until lightly smoking. Add zucchini and squash and spread in a single layer (or as close to a single layer as possible). Cook without moving until well browned on first side, about 1 1/2 minutes. Flip pieces with a thin metal spatula and continue to cook until browned on second side, about a minute longer. Add chili, shallot, and tomatoes, and toss to combine. Cook, tossing and stirring gently with a wooden spoon until aromatic, about 30 seconds. Add lemon juice, parsley, and chives. Toss to combine, season to taste with salt and pepper, and serve.

This Recipe Appears In

Nice and Easy Sautéed Zucchini, Summer Squash, and Cherry Tomatoes with Chilies and Herbs

Nutrition Facts (per serving)
115	Calories
8g	Fat
12g	Carbs
3g	Protein

Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories	115
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 244mg	11%
Total Carbohydrate 12g	4%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 3g
Vitamin C 29mg	147%
Calcium 64mg	5%
Iron 1mg	7%
Potassium 609mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.