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
- 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