Pan-Roasted Zucchini and Cherry Tomatoes Recipe
This pan-roasted zucchini and cherry tomatoes recipe includes big hunks of zucchini browned to perfection, bursts of cherry tomato, whole garlic cloves made soft, and buttery, and a sprinkling of ground coriander and coarse sea salt finish it off. A simple preparation for simple farmer’s market ingredients.
Chopping the zucchini into big chunks for this pan-roasted zucchini and cherry tomatoes recipe makes a hearty and satisfying side dish. The simple addition of a little ground coriander (the seed of the cilantro plant) creates a hint of sweetness. Don’t be tempted to stir the veggies too much; leaving them in the pan to cook will create a nice brown color on the zucchini, and will prevent the cherry tomatoes from turning to mush. Garnish with freshly ground black pepper and coarse sea salt.
For simple recipes, the quality and freshness of ingredients makes a difference. Pick up the zucchini and cherry tomatoes for this recipe at your local farmers market, or grow your own.
- 2 teaspoons expeller pressed refined coconut oil or olive oil
- 1 pound green zucchini or yellow summer squash
- ½ pound cherry tomatoes
- 2 large cloves garlic
- ½ teaspoon salt
- ½ teaspoon ground coriander
- Freshly ground black pepper, 4-5 grinds
- Coarse Sea Salt, for garnish
Cut zucchini in 2” chunks and cut each chunk in half lengthwise.
Heat oil in large frying pan over medium high heat. Add zucchini and cook for 5 minutes, cut side down, without stirring, until they start to brown. Add cherry tomatoes, garlic, salt and ground coriander. Stir to combine. Cook another 5 minutes without stirring until zucchini is a nice roasted brown color and tomatoes are splitting and softening. Pour onto platter.
Garnish with freshly ground black pepper and coarse sea salt.