Name: Sautéed Zucchini, Mushrooms, and Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced; 1 cup mushrooms, sliced; 1 cup cherry tomatoes, whole; 1 small onion, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Optional: 1 teaspoon Italian herbs or crushed red pepper

This sautéed zucchini, mushrooms, and cherry tomatoes recipe is a quick and flavorful vegetable side dish that brings together fresh ingredients with minimal effort. It's light, colorful, and full of natural sweetness and umami from the vegetables. Perfect for pairing with almost any main dish or enjoying on its own.

Why You’ll Love This Recipe

I love how fast and simple this dish is to prepare, yet it never fails to impress. The vegetables retain a tender-crisp texture, and the natural juices blend beautifully when sautéed. It’s low-carb, gluten-free, and vegan-friendly, making it versatile for all kinds of eaters. Whether I’m making it for a quick weeknight dinner or a healthy lunch, it always hits the spot.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini, sliced
mushrooms, sliced
cherry tomatoes, whole
onion, sliced
olive oil
garlic, minced
salt and pepper to taste
optional: Italian herbs or crushed red pepper for extra flavor

Directions

I heat olive oil in a large skillet over medium heat.
I start by adding the sliced onions and sauté them for about 2–3 minutes until they begin to soften.
I toss in the garlic and let it cook for about 30 seconds, just until fragrant.
Next, I add the mushrooms and cook them for 4–5 minutes until they release their moisture and start to brown.
I stir in the zucchini slices and cook for another 4 minutes, letting them get slightly tender but still firm.
Lastly, I add the cherry tomatoes and season everything with salt, pepper, and optional herbs. I sauté for another 2–3 minutes until the tomatoes start to blister.
I serve it hot right off the skillet or let it cool slightly to enjoy warm.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes use yellow squash in place of or along with the zucchini for added color.
For extra richness, I like to toss in a bit of balsamic glaze at the end.
When I want a heartier dish, I add cooked chickpeas or white beans.
To switch up the herbs, I’ll use fresh basil or thyme instead of dried Italian seasoning.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat or microwave in 30-second intervals until warmed through. The texture stays better when reheated on the stove.

FAQs

How do I keep the vegetables from becoming soggy?

I make sure not to overcrowd the pan and sauté in batches if needed. That helps the vegetables cook evenly and caramelize rather than steam.

Can I roast these vegetables instead of sautéing?

Yes, I often roast them at 425°F for 20–25 minutes for a more hands-off approach and a deeper roasted flavor.

What type of mushrooms work best?

I usually use cremini or white button mushrooms, but portobello or shiitake work great too for a more robust taste.

Can I make this ahead of time?

Yes, I prep the veggies in advance and cook them just before serving. If fully cooked ahead, I reheat gently in a skillet to maintain texture.

Is this dish freezer-friendly?

I don’t recommend freezing since the vegetables tend to become mushy when thawed. It’s best enjoyed fresh or within a few days.

Conclusion

This sautéed zucchini, mushrooms, and cherry tomatoes recipe is one of my go-to veggie sides because it’s so easy and satisfying. It’s fresh, vibrant, and quick to whip up, making it ideal for busy days or simple dinners. I love how adaptable it is, and it always brings a colorful, healthy touch to my meals

Sautéed Zucchini, Mushrooms, and Cherry Tomatoes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Side Dish
Method: Sautéed
Cuisine: American
Diet: Vegan

Print Recipe

Description

A quick and flavorful vegetable side dish featuring sautéed zucchini, mushrooms, and cherry tomatoes. Light, colorful, and full of natural sweetness and umami, it's perfect with any main dish or on its own.

Ingredients

2 medium zucchini, sliced
1 cup mushrooms, sliced
1 cup cherry tomatoes, whole
1 small onion, sliced
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Optional: 1 teaspoon Italian herbs or crushed red pepper

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Instructions

Heat olive oil in a large skillet over medium heat.
Add the sliced onions and sauté for 2–3 minutes until they begin to soften.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the mushrooms and cook for 4–5 minutes until they release moisture and start to brown.
Stir in the zucchini slices and cook for another 4 minutes until slightly tender but still firm.
Add the cherry tomatoes, salt, pepper, and optional herbs. Sauté for 2–3 minutes until tomatoes start to blister.
Serve hot off the skillet or slightly cooled.