Pan-Roasted Zucchini and Cherry Tomatoes Recipe
This pan-roasted zucchini and cherry tomato recipe is a simple side dish of 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 to finish it off.
Simple Preparation for Fresh Market Ingredients
Chopping the zucchini into big chunks for this pan-roasted zucchini and cherry tomato 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.
More on Zucchini
For tips on how to store zucchini, read this. For more zucchini recipe ideas, visit my Pinterest page. This recipe is part of our Mediterranean Meal Plans, which are weekly 5-day dinner meal plans delivered to your email inbox every Thursday.
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.
Cut zucchini in half lengthwise, and then into 2” chunks.
Heat oil in a 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.