Sautéed Zucchini and Cherry Tomato Medley with Pine Nuts
This vibrant and fresh dish highlights the natural sweetness of cherry tomatoes and the tender crispness of zucchini, tossed together in a light olive oil sauté. Enhanced with the aromatic flavor of fresh basil and the satisfying crunch of lightly toasted pine nuts, this vegetable medley is not only a feast for the eyes but also a celebration of healthy ingredients. For a unique twist, consider adding cumin and mint for a Middle Eastern flair. Perfect as a side dish or a light vegetarian main, it can be served warm or at room temperature.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
olive oil
1 tablespoon (heated)
zucchini
3 small (halved lengthwise and thinly sliced)
cherry tomatoes
2 cups (halved)
green onions
2 (sliced)
balsamic vinegar
2 teaspoons (none)
salt
to taste (none)
freshly ground black pepper
to taste (none)
fresh basil
2 tablespoons (chopped)
pine nuts
2 tablespoons (lightly toasted)
Instructions
1
In a large non-stick skillet, heat the olive oil over medium-high heat until shimmering.
2
Add the sliced zucchini to the skillet and sauté for about 1 minute, stirring continuously to ensure even cooking.
3
Introduce the halved cherry tomatoes and sliced green onions to the skillet. Pour in the balsamic vinegar and continue to stir for an additional 1 to 2 minutes, allowing the zucchini to become crisp-tender and the tomatoes to warm through.
4
Season the sautéed mixture with salt and freshly ground black pepper to taste.
5
Remove from heat and sprinkle with the chopped fresh basil and lightly toasted pine nuts just before serving.
6
Serve immediately, enjoying the vibrant colors and flavors of this delightful dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sautéed Zucchini and Cherry Tomato Medley with Pine Nuts?
It is a vibrant, fresh vegetable side dish featuring sliced zucchini, halved cherry tomatoes, and green onions sautéed in olive oil and balsamic vinegar, finished with fresh basil and toasted pine nuts.
Is this recipe suitable for vegans?
Yes, this recipe is naturally vegan as it uses only plant-based ingredients like vegetables, olive oil, and nuts.
Is this zucchini medley gluten-free?
Yes, all the ingredients listed, including the balsamic vinegar and pine nuts, are naturally gluten-free.
What kind of zucchini should I use?
The recipe recommends using three small zucchini, which tend to be more tender and have fewer seeds than larger ones.
Can I substitute the cherry tomatoes?
Yes, you can use grape tomatoes or even chopped Roma tomatoes, though cherry tomatoes provide a nice burst of sweetness.
How do I prevent the zucchini from becoming mushy?
To keep the zucchini crisp-tender, sauté it over medium-high heat for only about 1 minute before adding the other ingredients, and do not overcook.
How do I toast pine nuts?
You can toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly until they are golden brown and fragrant.
What can I use if I don't have pine nuts?
Slivered almonds, chopped walnuts, or sunflower seeds make excellent crunchy substitutes for pine nuts.
Can I use dried basil instead of fresh?
Fresh basil is preferred for its aromatic flavor, but if you must use dried, use about one-third of the amount (2 teaspoons) and add it while sautéing.
What is the purpose of balsamic vinegar in this dish?
The balsamic vinegar adds a touch of acidity and sweetness that complements the tomatoes and balances the richness of the olive oil.
How do I add a Middle Eastern flair to this recipe?
As suggested in the description, you can add ground cumin and fresh mint to give the dish a unique Middle Eastern flavor profile.
Can this dish be served cold?
Yes, this medley is versatile and can be served warm immediately after cooking or at room temperature as a salad.
What main dishes pair well with this zucchini medley?
It pairs beautifully with grilled chicken, roasted fish, or as a topping for quinoa or pasta for a light vegetarian meal.
How long does it take to cook this recipe?
The actual cooking time is very fast, taking only about 3 to 4 minutes once the pan is heated.
Should I peel the zucchini?
No, there is no need to peel the zucchini. The skin provides beautiful color, texture, and added nutrients.
Can I add garlic to this recipe?
Absolutely! Adding minced garlic during the last 30 seconds of sautéing the zucchini would be a delicious addition.
Is this recipe low-carb or keto-friendly?
Yes, this dish is naturally low in carbohydrates and high in healthy fats, making it suitable for keto and low-carb diets.
Can I use a different oil?
While olive oil is recommended for flavor, you could use avocado oil or any neutral cooking oil.
What if I don't have a non-stick skillet?
A stainless steel or cast-iron skillet will work fine, but you may need to add slightly more olive oil to prevent the zucchini from sticking.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
How should I reheat the leftovers?
Reheat quickly in a skillet over medium heat to maintain the texture, or enjoy them cold as a side salad.
Can I freeze this dish?
Freezing is not recommended as the zucchini and tomatoes have high water content and will become very soft and watery upon thawing.
Can I use red onion instead of green onions?
Yes, thinly sliced red onion would work well, though it has a sharper flavor than green onions.
What makes the tomatoes 'warm through' without bursting?
Cooking them for only 1-2 minutes over medium-high heat allows them to soften and heat up without completely breaking down into a sauce.
How do I slice the zucchini for this recipe?
Halve the zucchini lengthwise first, then slice them into thin half-moons for even cooking.
Is this dish high in calories?
No, this is a very light dish primarily composed of water-rich vegetables and a small amount of healthy fats.
Can I add other vegetables like bell peppers?
Yes, thinly sliced bell peppers would be a great addition; just add them at the same time as the zucchini.
What if I don't have balsamic vinegar?
You can substitute it with red wine vinegar or a squeeze of fresh lemon juice for a similar acidic brightness.
Can I add cheese to this dish?
Crumbled feta or shaved parmesan would make excellent additions if you do not require the dish to be vegan.
Why is it important to add basil at the very end?
Adding basil at the end prevents it from wilting too much or turning black from the heat, preserving its fresh color and flavor.