Pan Roasted Zucchini and Cherry Tomatoes Recipe
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Pan-Roasted Zucchini and Cherry Tomato Recipe

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. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: California, Mediterranean
Keyword: easy zucchini
Servings: 4
Calories: 47kcal
Author: Aliye Aydin - A Good Carrot


  • 1 pound large green zucchini or yellow summer squash
  • 2 teaspoons coconut oil (expeller pressed refined or extra virgin olive oil)
  • ½ pound cherry tomatoes
  • 2 large cloves garlic
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground coriander
  • black pepper, Freshly ground, 4-5 grinds
  • coarse sea salt for garnish


  • 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.


Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 419mg | Fiber: 1g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 33.2mg | Calcium: 24mg | Iron: 0.8mg