Italian Zucchini and Tomato ~
Simple, Summer Side

Italian Zucchini And Tomato is a simple summer vegetable side dish that can be enjoyed with any main entree, or turned into the main event by adding some tofu, chickpeas, or lentils and a side of farro, bulgur, or brown rice.  Or toss with whole wheat or whole grain spaghetti.

Summer green and yellow zucchini are low fat, and nourish the yin.  Plus, they cook pretty quickly.  You can cut the zucchini into half-moons, or lengthwise to resemble noodles.

This simple, versatile Italian Zucchini and Tomato Recipe takes advantage of the fresh produce of summer.  Use your favorite types of green or yellow zucchini or summer squash, and tomatoes ~ ideally picked from your own garden, or purchased from a local grower.  

You'll appreciate the health benefits of tomatoes and the health benefits of zucchini (a prolific, under-estimated vegetable among many nutrition circles) while enjoying this simple side dish.  

If you happened to have any of my Healthy, Homemade, Slightly Spicy Marinara Sauce on hand, add some to the zucchini instead of fresh tomatoes.  Add chickpeas, toss with pasta, and dinner is served!

Zucchini farmers market

Italian Zucchini and Tomato Recipe

NOTES:  I cut the zucchini into long, noodle shapes using a grater.  They can be cut into more of a noodle shape using a Spiralizer if you have one.  Alternatively, cut zucchini in half length-wise, then cut on on angle into elongated half-moon shapes, about 2 inches long each.

Italian Zucchini and Tomato cooking in panItalian Zucchini and Tomato (This is actually a screenshot reprint of my original photo from an older post, photo not found)

  • Splash of water
  • 2 Large zucchini ~ cut into lengthwise in narrow strips or create more noodle shape using a Spiralizer or mandolin grater (see NOTES, above)
  • Extra virgin olive oil ~ about 1 tsp.
  • 1-2 garlic cloves, minced or pressed
  • Cherry or grape tomatoes cut in halves or quarters
  • Pepper or salt-free lemon pepper blend
  • Dried Italian herb blend, or oregano & basil
  • 2-3 Tbsp Terrasoul nutritional yeast, or vegan grated parmesan cheese alternative
  • Fresh basil leaves, chopped or thinly sliced


Heat a large pan and add enough water to barely cover the bottom. Add cut up zucchini. This will soften the zucchini into more of a noodle texture.

As the water evaporates, add garlic, tomatoes and a drizzle of oil. Season with lemon pepper or pepper and generous amount of dried herbs.

Let heat through until tomatoes begin to break down. Add cheese.

Cover and turn off heat, leaving pan on for a minute to let the cheese soften.

Toss with fresh basil.

Italian Zucchini and Tomato Recipe Variations

  • Add fresh shucked local sweet corn.  Cut a corn cob in half, then holding the flat side down, run knife down to cut off the corn kernels.  Add to Italian Zucchini towards the end of cooking to just heat through.
  • Add a can of chickpeas.  Drain, reserving the aqua fava / cooking liquid in the can, and add a little along with the chickpeas to the zucchini.  
  • Serve with baked or air-fried tofu seasoned with garlic and onion powder and nutritional yeast.
  • Toss with whole grain pasta noodles of choice and Healthy Homemade Marinara Sauce.
  • Top with toasted pine nuts
  • Add chopped, pitted olives

Zucchini Corn Onion and TomatoItalian Zucchini and Tomato, sliced and cooked with corn and onion
zucchini noodles cut with spiralizerZucchini cut into thin, noodle shapes

>>>Italian Zucchini and Tomato Recipe   >>>Return to HOME Page

>>>Healthy, Homemade, Slightly Spicy Marinara Sauce

>>>Health Benefits of Tomatoes

>>>Plant-Based Meal Prep & Batch Cooking Tips, Recipe Suggestions