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
Pan-Roasted Zucchini and Cherry Tomatoes
- 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.