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–+ servings

Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

Serving Size: 10
Crisp zucchini and sweet cherry tomatoes make a lovely summer side dish.

Recipe by: Jennifer Segal - Once Upon a Chef

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
  • 2 pound grape tomato or cherry tomatoes, halved
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon fresh basil chopped plus more for garnish if desired

Instructions

  • Heat the olive oil over medium heat in a large sauté pan or a large pot.
  • Add the zucchini, tomatoes, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
Reheating Instructions
Heat in a saute pan over medium-high heat until heated through.

Nutrition

Calories: 65kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 481mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1049IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 1mg